Mediterranean Vegetable Ragout with Rosemary Potatoes
Healthy, because
Even smarter
The Mediterranean cuisine has a good reputation, and rightly so, because it is not only incredibly delicious, but also convinces with health aspects. As the Mediterranean diet mainly uses olive oil as fat, it is rich in omega-3 fatty acids, which are good for our heart health. A lot of vegetables and fruit with satisfying dietary fibres also belong on the plate. Here you can learn more about the Mediterranean diet.
The rosemary potatoes not only go well with the Mediterranean vegetable ragout, you can also serve the side dish with fish. Try a fish and lime pack. By the way, you can also season the rosemary potatoes with paprika. This brings a slight spiciness to the dish.
Ingredients
Preparation steps
Rinse and peel the zucchini and eggplant. Rinse the bell peppers, trim, cut in half, remove seeds, remove all the white inner ribs. Cut the vegetables into small, bite-sized cubes. Blanch tomatoes in boiling salted water for a few seconds, rinse in cold water, peel, quarter, core and cut into small cubes. Peel onion and garlic and chop finely. Rinse the thyme.
Heat 4 tablespoons oil in a saucepan and fry the eggplant cubes over medium heat, stirring, about 2 minutes. Add the remaining oil and zucchini, bell peppers, onion, garlic and thyme. Fry while stirring. Then stir in the tomatoes, season the vegetables with salt and pepper, cover and simmer until tender over low heat, about 15 minutes, stirring occasionally. Season with salt and pepper and stir in basil leaves and rosemary sprig.
Peel the potatoes, cut into quarters, place in a casserole dish and mix with oil and rosemary. Preheat the oven to 220°C (approximately 400°F) and roast the potatoes in preheated oven for 30-35 minutes, turning 1-2 times. Season with salt and pepper and serve with the ragout.
