Summary

Ingredients

• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 1 medium onion (s), red
• 1 zucchini
• 1 clove garlic
• 1 tablespoon olive oil
• 1 teaspoon oregano, dried
• 1 teaspoon paprika powder, noble sweet
• 1 squirt lemon juice
• 80 g parmesan, finely rated
• some salt and pepper

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Instructions

1. Wash and clean the vegetables and then cut them into very small cubes. Heat the olive oil in a pan and fry the onions, peppers, zucchini and garlic in the hot oil for about 3 minutes. Then season with salt, pepper, oregano, paprika powder and lemon juice.
2. Finely grate the parmesan and heat a non-stick pan with a smooth bottom. Now put eight piles of parmesan in the pan and melt them until they are nice and round and golden brown. Then carefully take it out of the pan with a thin spatula and quickly press it into a ladle, soup ladle, egg cup or similar tool to create a bowl. Carefully remove when cooled. Caution: Parmesan cools down very quickly, so as soon as it has been lifted out of the pan, quickly press it into the right shape, otherwise it won`t work!
3. Place the bowls on plates, pour in the ratatouille and serve.
4. If you don`t want to use Parmesan, you can also fill the ratatouille into hollowed out mushrooms fried in a little olive oil.