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🍽️ Oven Ratatouille with Crispy Cheese Crust

149 kcal · 30 min · 4 servings

Ingredients

• 300 g zucchini (1 zucchini)
• 300 g eggplants (1 eggplant)
• salt
• 800 g bell peppers (2 red + 2 yellow 4 bell peppers)
• 2 sprigs basil
• 2 sprigs thyme
• 2 onions
• 2 garlic cloves
• 3 tbsp olive oil
• 425 g pizza tomatoes (can)
• pepper
• 40 g parmesan (1 piece)
• 3 tbsp whole wheat breadcrumbs

Instructions

1. 1. Wash the zucchini and the eggplant thoroughly.
2. 2. Dry the vegetables with a kitchen towel.
3. 3. Slice the zucchini and the eggplant into 5 millimeter thick rounds.
4. 4. Lightly sprinkle the cut surfaces of the vegetable slices with salt.
5. 5. Let the salted slices rest for 15 minutes.
6. 6. Wash the bell peppers under running water.
7. 7. Remove the seeds and white membranes from the bell peppers.
8. 8. Cut the cored bell peppers into four large pieces.
9. 9. Wash the fresh herbs under cold water.
10. 10. Shake off excess water from the herbs.
11. 11. Set aside one sprig of thyme for garnish.
12. 12. Pluck the leaves from the stems of the remaining herbs.
13. 13. Finely chop the herb leaves.
14. 14. Peel the onions and the garlic.
15. 15. Finely chop the onions and the garlic.
16. 16. Heat one teaspoon of oil in a frying pan.
17. 17. Add the onions and garlic to the hot pan.
18. 18. Sauté the vegetables over medium heat for 2 to 4 minutes.
19. 19. Let the onion mixture become translucent without browning.
20. 20. Add the pizza tomatoes and the chopped herbs to the pan.
21. 21. Let the mixture come to a brief boil.
22. 22. Season the sauce with salt and pepper to taste.
23. 23. Remove the pan from the heat and set the sauce aside.
24. 24. Pat the zucchini and eggplant slices dry with kitchen paper.
25. 25. Place the vegetables and pepper pieces into a large bowl.
26. 26. Add the remaining oil.
27. 27. Mix everything well so the vegetables are lightly coated.
28. 28. Grate the Parmesan cheese finely.
29. 29. Mix the grated Parmesan with the breadcrumbs.
30. 30. Preheat a griddle pan on the stove.
31. 31. Place the vegetable slices into the hot griddle pan.
32. 32. Grill the slices for 1 minute on each side.
33. 33. Lightly grease a baking dish with oil or butter.
34. 34. Layer the grilled vegetables and the tomato sauce alternately in the dish.
35. 35. Preheat the oven to 200 degrees Celsius conventional heat.
36. 36. Alternatively use 180 degrees fan-forced or gas mark 3.
37. 37. Place the baking dish into the preheated oven.
38. 38. Bake the dish for a total of 25 minutes.
39. 39. Remove the dish from the oven briefly after 15 minutes.
40. 40. Sprinkle the cheese and breadcrumb mixture evenly over the top.
41. 41. Return the dish to the oven and bake for the remaining 10 minutes.
42. 42. Remove the gratinated ratatouille from the oven.
43. 43. Garnish the finished dish with the reserved thyme sprig.

Nutrition per serving

• kcal: 149
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 11 g