Ratatouille from the Roman Pot

4.28
★★★★
(833 votes)
Total Time Icon
Total time: 5 min
Preparation Time Icon
Prep time: 5 min
Yield Icon
Enough for 2 people

πŸ“ Ingredients

1 Red bell pepper
250 grams Zucchini
2 Tomatoes
2 cloves Garlic
1 Onion
250 grams Eggplants
4 stems Thyme
100 milliliters Vegetable broth
1 teaspoon Olive oil
  Salt and pepper
1 tablespoon Tomato paste
1 teaspoon Sugar

🍽 Instructions

Water the roman pot. Wash, clean and cut vegetables into pieces.

Peel, quarter and slice the onion. Peel and chop garlic. Mix the vegetables, onion and garlic in the Roman pot, seasoning with salt, pepper and sugar in between.

Place thyme sprigs between the vegetables. Pour olive oil and broth over them. Cover and cook in oven at 230Β° convection for 30 minutes (be sure to put the RΓΆmertopf in a cold, not preheated oven!).

Finally, remove the thyme stems and stir in the tomato paste.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview


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