Braised Vegetables from the Oven
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Ingredients
- Ingredients
- Bell pepper (2 small red and green each)
- 200 grams Zucchini
- 200 grams Eggplant
- 1 yellow onion
- 400 grams Tomatoes
- 4 garlic cloves
- 3 Tbsps olive oil
- salt
- peppers
- 10 grams herbes de Provence
- 2 Tbsps lemon juice
- 250 milliliters Vegetable broth
Preparation steps
Rinse the bell peppers and cut into quarters, remove the seeds and cut lengthwise into pieces. Rinse and peel the zucchini and eggplant.
Cut the zucchini into slices and the eggplant into cubes. Peel the onion and cut lengthwise into slices. Rinse the tomatoes, cut into quarters, remove the seeds and cut into pieces. Peel and chop the garlic. Put the vegetables in a greased baking dish, season with salt, pepper and herbs de Provence seasoning. Pour in 250 ml (approximately 1 cup) of hot broth with the oil and lemon juice. Cook the ratatouille in a preheated oven (220°C) (approximately 425°F) for about 30 minutes. Braise and stir occasionally. Serve.
