Braised Vegetables from the Oven
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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.