Oven ratatouille with feta
Time: 20 min. preparation time, 60 min. baking time
Nutrition: Calories ca 340 / Protein 11g / Carbohydr. 21g / Fat 23g
Ingredients (4 servings)
|400 g||crushed tomatoes (canned)|
|2 tbsp||white wine vinegar|
|5 tbsp||olive oil|
oven, ovenproof dish, citrus press (optional), cutting board, knife
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.
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
Juice the lemon. Pick thyme and rosemary leaves from sprigs.
0.5 lemon / 3 sprigs thyme / 3 sprigs rosemary
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.
400 g crushed tomatoes / 2 tbsp white wine vinegar / 5 tbsp olive oil / salt / pepper
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.
150 g feta