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🍽️ Thyme Potatoes with Ratatouille Vegetables

320 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• thyme, fresh 10 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• garlic cloves 1 pc.
• onions, red 2 pcs.
• pepper, red 2 pcs.
• pepper, yellow 2 pcs.
• zucchini 1 pc.
• sugar 1 tsp
• tomatoes, pureed 400 g
• balsamic vinegar, light 1 tbsp

Instructions

1. 1. Preheat the oven to 220 °C with hot air circulation.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the unpeeled potatoes into approx. 1 cm cubes.
4. 4. Wash the thyme and pat it dry.
5. 5. Pluck the thyme leaves from the stems.
6. 6. Finely chop the thyme leaves.
7. 7. Place the potato cubes in a bowl.
8. 8. Add the chopped thyme.
9. 9. Add 2 tbsp olive oil.
10. 10. Season with salt and pepper.
11. 11. Mix everything well.
12. 12. Spread the potatoes evenly on a baking sheet.
13. 13. Bake the potatoes for approx. 20 minutes until golden brown.
14. 14. Peel the garlic.
15. 15. Dice the garlic finely.
16. 16. Halve the onions.
17. 17. Peel the onion halves.
18. 18. Quarter the onion halves.
19. 19. Separate the onion layers.
20. 20. Wash the peppers.
21. 21. Halve the peppers.
22. 22. Remove the seeds and stem of the peppers.
23. 23. Dice the peppers.
24. 24. Wash the zucchini.
25. 25. Cut off the ends of the zucchini.
26. 26. Quarter the zucchini lengthwise.
27. 27. Slice the zucchini.
28. 28. Heat 2 tbsp olive oil in a pot over medium heat.
29. 29. Sauté the garlic, onions, peppers, zucchini, and sugar for approx. 5 minutes.
30. 30. Deglaze the vegetables with strained tomatoes.
31. 31. Add approx. 100 ml water.
32. 32. Add balsamic vinegar.
33. 33. Simmer the ratatouille over medium heat for approx. 5 minutes.
34. 34. Season the ratatouille with salt and pepper.
35. 35. Take the roasted potatoes out of the oven.
36. 36. Plate the potatoes and the ratatouille.
37. 37. Enjoy your meal!

Nutrition per serving

• kcal: 320
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 55 g