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🍽️ Ratatouille-Style Oven Vegetable Gratin

148 kcal · 30 min · 4 servings

Ingredients

• 0.5 onion
• 2 garlic cloves
• 4 tbsp olive oil
• 100 ml tomato juice
• 50 ml vegetable broth
• salt
• pepper
• 1 pinch raw cane sugar
• 2 tbsp lemon juice
• 2 plum tomatoes
• 2 zucchini (yellow and green)
• 1 eggplant
• 1 handful garden herbs (5 g; e.g. thyme, oregano)

Instructions

1. 1. Peel the onion and garlic. Cut both into small cubes.
2. 2. Heat 2 tablespoons of oil in a pot.
3. 3. Sauté the onions and garlic for 3 minutes over medium heat.
4. 4. Pour in the tomato juice and broth.
5. 5. Bring the mixture to a boil.
6. 6. Season with salt, pepper, a pinch of sugar, and lemon juice.
7. 7. Place half of the sauce into an ovenproof pan or dish.
8. 8. Wash the tomatoes and remove the stem areas.
9. 9. Slice the tomatoes into approx. 3 mm thick slices.
10. 10. Wash the zucchini and eggplant and slice them into approx. 3 mm thick slices as well.
11. 11. Season the vegetable slices with salt and pepper.
12. 12. Place the slices alternately next to each other in the dish.
13. 13. Fan the vegetables out slightly.
14. 14. Spread the remaining sauce over the vegetables.
15. 15. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
16. 16. Bake the dish for approx. 35 minutes.
17. 17. Wash the herbs and shake them dry.
18. 18. Tear the herbs into small pieces.
19. 19. Remove the gratin from the oven.
20. 20. Sprinkle the dish with the fresh herbs.

Nutrition per serving

• kcal: 148
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 8 g