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🍽️ Ratatouille-Style Oven Vegetables

123 kcal · 30 min · 4 servings

Ingredients

• 4 bell peppers (2 small red and green each)
• 200 g zucchini
• 200 g eggplants
• 1 onion
• 400 g tomatoes
• 4 garlic cloves
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• 10 g herbes de Provence
• 2 tbsp lemon juice
• 275 ml vegetable broth

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers into quarters.
3. 3. Remove the seeds from the bell pepper quarters.
4. 4. Cut the bell peppers into long strips.
5. 5. Wash the zucchini and the eggplant.
6. 6. Remove the hard ends from the zucchini and eggplant.
7. 7. Slice the zucchini into rounds.
8. 8. Cut the eggplant into large cubes.
9. 9. Peel the onion.
10. 10. Cut the onion into wedges.
11. 11. Wash the tomatoes.
12. 12. Cut the tomatoes into quarters.
13. 13. Remove the seeds from the tomatoes.
14. 14. Cut the tomatoes into pieces.
15. 15. Peel the garlic.
16. 16. Mince the garlic finely.
17. 17. Grease a baking dish with oil.
18. 18. Place all the prepared vegetables into the baking dish.
19. 19. Season the vegetables with salt.
20. 20. Season the vegetables with pepper.
21. 21. Season the vegetables with Herbs de Provence.
22. 22. Drizzle the vegetables with oil.
23. 23. Drizzle the vegetables with lemon juice.
24. 24. Pour 250 ml of hot broth over the vegetables.
25. 25. Preheat the oven to 220 degrees.
26. 26. Place the baking dish on the middle rack.
27. 27. Braise the vegetables in the oven for about 30 minutes.
28. 28. Turn the vegetables halfway through the cooking time.

Nutrition per serving

• kcal: 123
• Protein: 6 g · Fett/Fat: 4 g · Carbs: 15 g