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🍽️ Baked Rice with Vegetable Ratatouille

299 kcal · 30 min · 4 servings

Ingredients

• 200 g cooked brown rice
• 400 vegetable broth (from the jar)
• 1 eggplant
• 400 g zucchini
• 500 g tomatoes
• 1 onion
• 2 garlic cloves
• 5 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 0.125 l olive oil
• salt
• pepper
• 2 tbsp chive rings
• 0.5 tbsp butter

Instructions

1. 1. Put the rice and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to low and cover the pot.
4. 4. Let the rice cook for 45 minutes.
5. 5. Wash the eggplant and the zucchini under running water.
6. 6. Dry the vegetables with a kitchen towel.
7. 7. Slice the eggplant and zucchini lengthwise into slices about half a centimeter thick.
8. 8. Pour boiling water over the tomatoes.
9. 9. Shock the tomatoes immediately in cold water.
10. 10. Peel the skin off the tomatoes.
11. 11. Cut the peeled tomatoes into quarters.
12. 12. Peel the onion.
13. 13. Peel the garlic cloves.
14. 14. Slice the onion into thin rings.
15. 15. Finely chop the garlic cloves.
16. 16. Wash the thyme and rosemary.
17. 17. Shake the herbs dry.
18. 18. Pluck the leaves off the stems.
19. 19. Preheat the oven to 220 degrees.
20. 20. Heat the oil in a large casserole pot.
21. 21. Fry the eggplant and zucchini slices in batches over low heat.
22. 22. Sauté the onion rings and garlic until translucent.
23. 23. Layer the fried vegetables and tomatoes in a baking dish.
24. 24. Sprinkle the fresh herbs, onions, and garlic over the top.
25. 25. Place the dish in the preheated oven.
26. 26. Bake the vegetables for 30 minutes.
27. 27. Wash the chives.
28. 28. Shake the chives dry.
29. 29. Cut the chives into fine rings.
30. 30. Mix the cooked rice with the butter and chives.
31. 31. Serve the rice together with the oven vegetables.

Nutrition per serving

• kcal: 299
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 32 g