Ratatouille
Anna Schmitz
Ratatouille is a great stand alone dish, but it is also great served with rice or other grains.
People: 1
35 min

Ingredients

0.5
Bell Pepper
35 ml
Canned Tomatoes
60 grams
Eggplant
2 Clove
Garlic
30 grams
Kale
2 tbsp
Lemon
1 tbsp
Olive Oil
0.5
Onion
2 tsp
Sage
3 tbsp
Sunflower Seeds
0.5
Zucchini

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Prep

  1. Peel and cut your onion. All ingredients should have a similar size and shape.
  2. Wash and cut your bell pepper, eggplant, kale and zucchini so that they all have a similar size and shape.
  3. Finely chop your garlic.

Heating Steps

  1. Spread the Eggplant, Garlic, Onion and Zucchini, sage evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 5 minutes.Then add Bell Pepper and roast for 10 minutes.Finally, add Kale and roast for another 15 minutes.
  2. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix bell pepper, eggplant, garlic, kale, onion and zucchini together in a bowl.
  2. Mix lemon and olive oil together in a bowl, then drizzle on top of your salad.
  3. Add Sunflower Seeds on top.