Baked ratatouille with Italian herbs
This oven-baked ratatouille is a more luxurious take on the traditional vegetable stew. It's made with sliced vegetables cooked in the oven instead of a pan.
You'd almost say this recipe is too pretty to eat, but it's simply too delicious! With this oven-baked ratatouille, the vegetables are cooked in the oven instead of in a pan. We use red onion, eggplant, zucchini, and tomatoes, among other ingredients. After an hour in the oven, you'll have a delicious vegetable dish to savor!
Preparation
Preheat the oven to 180°C (350°F). Peel and finely chop the garlic cloves. Peel the red onions and, using a mandolin, thinly slice the red onions, eggplant, zucchini, and tomatoes into 1-cm-thick slices. If you don't have a mandolin, slice the vegetables with a sharp knife.
Peel and chop the onion. Heat the olive oil in a pan and sauté the onion until translucent. Add the diced tomatoes, red wine vinegar, garlic, 1 tablespoon of World Spice Blend - Tuscany, and the sea salt and simmer for 5 minutes.
Spoon the tomato sauce into a baking dish. Arrange the vegetable slices in a circle, alternating them. Spread the remaining World Spice Blend - Tuscany over the dish. Roast for 1 hour in the preheated oven.
Sprinkle the basil over the ratatouille and serve.
Ingredients
- 2 tenen knoflook
- 2 rode uien
- 1 aubergine
- 1 courgette
- 1 gele courgette
- 3 roma tomaten
- 1 ui
- 1 el olijfolie
- 400 g tomatenblokjes
- 1 el rode wijnazijn
- 1 ½ el World Spice Blend - Toscane
- 1 tl Zeezout
- 5 g verse basilicum
Supplies
- Oven dish ø23 cm
- Mandolin
