Summary

Ingredients

• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 zucchini
• 1 eggplant (s)
• 6 tablespoon olive oil (lime oil)
• salt
• pepper
• 4 tablespoon vinegar (herb vinegar)

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Instructions

1. Wash and clean the vegetables and cut into small bite-sized pieces. Place on a baking sheet and distribute the olive oil on top. Season with salt and pepper.
2. Cook in a preheated oven at 180 ° C for about 20 minutes. The vegetables should still be a little firm to the bite.
3. Put the ratatouille in a bowl and mix with the herb vinegar. Season again with salt and pepper.
4. Serve either warm or cold. Of course, the salad tastes a little more intense when pulled through.
5. Goes well with grilled food in summer and all other Mediterranean dishes.
6. Tip: If you don`t have lime oil, you can take simple olive oil and replace the vinegar with lemon juice.