Ratatouille Provençale – A Colorful Summer Fairy Tale from the Oven

A feast for the senses – this ratatouille transports you directly to sun-drenched Provence. Freshly layered vegetables, enhanced with aromatic tomato-wild garlic sauce, bring Mediterranean lightness to your plate. 100% plant-based, 100% enjoyment!

🍆 Ingredients:

• 1 eggplant
• 1 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 800 g tomatoes
• Italian herbs to taste
• 2–3 tbsp Vegannett Tomato-Wild Garlic
• 110 ml olive oil

🍽️ Preparation – Step by Step:

1. Prepare vegetables:
   • Cut eggplant & zucchini into approx. 0.5 cm thick slices.
   • Quarter bell peppers, deseed them and fry them skin-side down in a hot pan with a little oil until the skin can be removed. Then cut into strips.
2. Bake:
   • Grease a baking dish.
   • Arrange the prepared vegetables in a fan shape.
   • Cover with baking paper and bake at 180°C convection for approx. 20 minutes.
3. Prepare sauce:
   • Roughly chop tomatoes.
   • Purée with 110 ml olive oil, a little salt and the Vegannett Tomato-Wild Garlic paste.
   • Bring to a brief boil, season with Italian herbs.
4. Serve:
   • Spread the warm sauce on a plate and arrange the baked vegetables on top.
   • Garnish with fresh basil if desired.

🍷 Tip:

Serve with fresh baguette, a glass of red wine, and a warm summer evening.