Bell Peppers Stuffed with Ratatouille

Ingredients

• 2 red bell pepper halves
• 2 yellow bell pepper halves
• 1 eggplant
• 1 Zucchini
• 300 g cherry tomatoes (red and yellow)
• 3 spring onions
• 5 sprigs fresh oregano
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 300 g sprouts (e.g., lentil, mungo, soybean sprouts)
• 1 red chili pepper
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Wash the bell pepper halves, cut them in half and remove seeds and white membranes.

2. 2.

   For the ratatouille, wash, peel, and dice the eggplant and zucchini. Quarter the cherry tomatoes. Slice the spring onions into rings. Shake off oregano leaves from the stems. Mince garlic finely and sauté in a hot pan with 2 tbsp olive oil for 1-2 minutes until translucent. Add remaining vegetables, season with salt, pepper, and half the oregano, and cook for 5 minutes over medium heat. Fill the bell pepper halves with this mixture.

3. 3.

   For the salad, rinse sprouts thoroughly and drain well. Slice spring onions into rings. Halve the chili lengthwise, remove seeds, and cut into strips. Whisk olive oil, balsamic vinegar, salt, and pepper to make a vinaigrette. Toss the sprouts, spring onions, and chili with the dressing. Arrange one strip of sprout salad on each plate, top with a yellow or red bell pepper half, and garnish with remaining oregano leaves.