Ratatouille from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tomato (s)
- 1 red pepper (s)
- 250 g zucchini
- 250 g auberine (s)
- 1 onion (s)
- 2 cloves garlic
- 4 stalks thyme
- 1 teaspoon olive oil
- 100 ml vegetable stock
- salt and pepper
- 1 teaspoon sugar
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Water the Roman pot.
- Wash, clean and cut vegetables. Peel, quarter and slice the onion. Peel and chop the garlic.
- Put mixed vegetables, onions and garlic into the Römertopf, seasoning with salt, pepper and sugar every now and then. Place sprigs of thyme between the vegetables. Pour olive oil and broth over them.
- Cover and cook in the oven at 230 ° for 30 minutes (be sure to put the Römertopf in the cold, not preheated oven!). Finally remove the thyme stalks and stir in the tomato paste.
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