Oven Ratatouille with Potatoes
While tomato, zucchini, aubergine and bell pepper form the core of a Ratatouille, there's plenty of variation. This is an oven version with some extra protein from the chickpeas. And when we're using the oven anyway, the baked potatoes match very well.
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Ingredients
4 servings
1 kg
1
1
1
400 g
400 g
Potatoes (waxy)
Aubergine
Zucchini
Bell pepper (red)
Canned tomatoes
Canned chickpeas
4 TBL sp
2 TBL sp
1
2 cloves
Green pesto
Thyme
Red onion
Garlic
Make it a dinner party🎉
If you have the time, use 15g of fresh thyme and tear the leaves from the twigs.
Prep
15 min
- Cut onion into half rings
- Mince garlic
- Cut potatoes into wedges
- Cut aubergine into quartered slices
- Cut zucchini into quartered slices
- Cut bell pepper into short strips
- Pre-heat oven to 200°C
Cook
30 min
Add canned tomatoes, garlic, thyme and chickpeas to an oven form
drain chickpeas before adding, season with salt and pepper and mix well
Add aubergine, zucchini, onion and bell pepper on top of the tomato mix
no need to mix, just sprinkle with olive oil, salt and pepper
On a separate oven tray, spread the potato slices
sprinkle with olive oil and salt
Bake ratatouille and potatoes
~30 min at 200°C
Serve ratatouille with baked potatoes and add some green pesto
