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🍽️ Baked Wraps with Ratatouille Filling

482 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs
• garlic cloves 2 pcs
• zucchini 1 pcs
• pepper, red 1 pcs
• pepper, yellow 1 pcs
• vine tomatoes 4 pcs
• eggplants 1 pcs
• thyme, fresh 10 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• sugar pinch
• herbs of Provence, dried pinch
• red wine, dry 100 ml
• vegetable broth 100 ml
• wraps 8 pcs
• Emmentaler grated 200 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan mode.
2. 2. Halve the onions, peel them, and cut into eighths.
3. 3. Peel the garlic and finely chop it.
4. 4. Wash the zucchini, bell pepper, tomatoes, and eggplant.
5. 5. Cut off the ends of the zucchini and eggplant and dice the vegetables.
6. 6. Quarter the bell pepper, remove the stem and seeds, and dice it.
7. 7. Dice the tomatoes as well.
8. 8. Wash the thyme and let it drain.
9. 9. Strip the thyme leaves from the stems.
10. 10. Heat oil in a pan over medium heat.
11. 11. Sauté the onions and garlic for about 3 minutes.
12. 12. Add the bell pepper, zucchini, and eggplant and cook for another 3 minutes.
13. 13. Add the tomatoes and thyme and cook for another 2 minutes.
14. 14. Season the mixture with salt, pepper, sugar, and herbes de Provence.
15. 15. Deglaze the pan with wine and bring the mixture to a brief boil.
16. 16. Add the broth and let the filling simmer covered for about 10 minutes.
17. 17. Fill the wraps with the ratatouille mixture.
18. 18. Roll the wraps tightly.
19. 19. Place the wraps side by side in a baking dish.
20. 20. Sprinkle the wraps with cheese.
21. 21. Bake the wraps in the oven for about 15 minutes until golden brown.

Nutrition per serving

• kcal: 482
• Protein: 18 g · Fett/Fat: 23 g · Carbs: 49 g