Oven ratatouille with feta

Oven-ratatouille-with-feta-4
The feta makes this ratatouille twice as delicious. I love to serve this as a side.

 

Difficulty: Easy

Time: 20 min. preparation time, 60 min. baking time

Nutrition: Calories ca 340 / Protein 11g / Carbohydr. 21g / Fat 23g

Ingredients (4 servings)

1onion
3 clovesgarlic
1zucchini
1eggplant
1bell pepper
0.5lemon
3 sprigsthyme
3 sprigsrosemary
400 gcrushed tomatoes (canned)
2 tbspwhite wine vinegar
150 gfeta
5 tbspolive oil
salt
pepper

Utensils

oven, ovenproof dish, citrus press (optional), cutting board, knife

Wine Tip

Auxerrois, dry, 2012
Wines made from the Auxerrois grape are low in acidity and go especially well with vegetarian dishes, such as this ratatouille. The ideal serving temperature is 8 – 10°C/46 – 50°F.

Step 1

Oven ratatouille with feta

Preheat the oven to 200°C/400°F. Finely chop onions and garlic. Dice zucchini, eggplant, and bell pepper.

oven, cutting board, knife

1 onion / 3 cloves garlic / 1 zucchini / 1 eggplant / 1 bell pepper

Step 2

Oven ratatouille with feta

Juice the lemon. Pick thyme and rosemary leaves from sprigs.

citrus press

0.5 lemon / 3 sprigs thyme / 3 sprigs rosemary

Step 3

Oven ratatouille with feta

Place diced vegetables into ovenproof dish and add crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper.

ovenproof dish

400 g crushed tomatoes / 2 tbsp white wine vinegar / 5 tbsp olive oil / salt / pepper

Step 4

Oven ratatouille with feta

Now, roast in preheated oven at 200°C/400°F for approx. 45 – 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.

oven

150 g feta