Oven‑Roasted Ratatouille with Bell Peppers, Zucchini and Garlic

Ingredients

• 2 red bell pepper halves
• 2 green bell pepper halves
• 1 Zucchini
• 1 eggplant
• 2 vegetable onions
• 400 g Tomatoes
• 4 cloves garlic
• olive oil
• Salt
• Pepper (freshly ground)
• 2 sprigs Rosemary
• 4 sprigs thyme
• 2 tbsp lemon juice
• 250 ml vegetable broth

Instructions

1. 1.

   Preheat the oven to 210°C (410°F) with top and bottom heat.

2. 2.

   Wash the bell peppers, quarter them, remove seeds, and slice into strips. Wash and trim the zucchini and eggplant. Cut the zucchini lengthwise into halves and then into slices. Dice the eggplant into large cubes. Peel the onion and cut into long wedges. Quarter the tomatoes, remove seeds, and chop into pieces. Smash the garlic cloves.

3. 3.

   Place all vegetables in a greased baking dish. Season with salt, pepper, rosemary, and thyme, and mix well. Drizzle with olive oil and lemon juice, then pour in 250 ml hot vegetable broth.

4. 4.

   Roast the ratatouille in the preheated oven for about 30 minutes, turning halfway through. Serve immediately.