Ratatouille casserole with minced legumes
Ratatouille casserole with ground peas. This easy and colorful vegetarian ratatouille strikes the perfect balance between nutritiousness and rich flavor. Perfect for when you're looking for a dish packed with vegetables!
Ratatouille is a delicious French vegetable stew with vegetables like zucchini, eggplant, and tomatoes. It's easy to make, and the oven does most of the work for you.
We finish the ratatouille casserole with classic seasoned minced peas. The result is a colorful dish, packed with vegetables and bursting with flavor!
Preparation
Preheat the oven to 180°C. Cut the tomato, eggplant, and zucchini into 1 cm slices.
Prepare the Knead & Ready Pulse Mince - Classic Seasoning according to the package directions. Heat the olive oil in a pan and cook the pulse mince for 5 minutes. Add the diced tomatoes, black pepper, and sea salt and stir.
Alternate the zucchini, eggplant, potato slices, and tomato slices in the baking dish and spread the tomato and ground meat mixture over the top. Roast in the oven for 20 minutes.
In the meantime, finely chop the curly parsley.
Remove the baking dish from the oven and garnish with the parsley.
Variatietip
Wanneer de ratatouille niet veganistisch hoeft te zijn, kan deze gegratineerd worden met geraspte kaas.
Ingredients
- 5 tomaten
- 1 aubergine
- 1 courgette
- 2 zakjes Kneed & Klaar Peulgehakt - klassiek gekruid
- 2 el olijfolie
- 390 gr tomatenblokjes met knoflook
- ½ tl Zwarte peper
- ½ tl Zeezout
- 3 takken krulpeterselie
- 800 gr aardappelschijfjes
Supplies
- A large baking dish, or two baking dishes
