Oven ratatouille with feta

Oven ratatouille with feta

129 ratings

Alexander, expert chef


„The feta makes this ratatouille twice as delicious. I love to serve this as a side.“

Difficulty

Easy 👌
20
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
zucchini
1
eggplant
1
bell pepper
1
onion
3 cloves
garlic
½
lemon
3 sprigs
thyme
3 sprigs
rosemary
800 g
crushed tomatoes (canned)
150 g
feta
2 tbsp
white wine vinegar
5 tbsp
olive oil
salt
pepper
Metric
Imperial
  • 1  zucchini
  • 1  eggplant
  • 1  bell pepper
  • 1  onion
  • 3 cloves garlic
  • ½  lemon
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 800 g crushed tomatoes (canned)
  • 150 g feta
  • 2 tbsp white wine vinegar
  • 5 tbsp olive oil
  • salt
  • pepper

Utensils

  • oven
  • ovenproof dish
  • citrus press (optional)
  • cutting board
  • knife

Enjoy with

Auxerrois, dry, 2012
Wines made from the Auxerrois grape are low in acidity and go especially well with vegetarian dishes, such as this ratatouille. The ideal serving temperature is 8 - 10°C/46 - 50°F.

Nutrition per serving

Cal
340
Protein
11g
Fat
23g
Carb
21g

Step 1/4

Preheat the oven to 200°C/400°F. Finely chop onions and garlic. Dice zucchini, eggplant, and bell pepper.
  • 1 onion
  • 3 cloves garlic
  • 1 zucchini
  • 1 eggplant
  • 1 bell pepper
  • oven
  • cutting board
  • knife

Preheat the oven to 200°C/400°F. Finely chop onions and garlic. Dice zucchini, eggplant, and bell pepper.

Step 2/4

Juice the lemon. Pick thyme and rosemary leaves from sprigs.
  • ½ lemon
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • citrus press

Juice the lemon. Pick thyme and rosemary leaves from sprigs.

Step 3/4

Place diced vegetables into ovenproof dish and add crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper. Roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.
  • 800 crushed tomatoes
  • 2 tbsp white wine vinegar
  • 5 tbsp olive oil
  • 150 feta
  • salt
  • pepper
  • oven
  • ovenproof dish

Place diced vegetables into ovenproof dish and add crushed tomatoes. Toss with white wine vinegar, olive oil, lemon juice, and herbs. Season generously with salt and pepper. Roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.

Step 4/4

Now, roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.
  • 150 feta
  • oven

Now, roast in preheated oven at 200°C/400°F for approx. 45 - 60 min. until tender and fully cooked through. Crumble feta on top after approx. 30 min. Serve with roasted potatoes or garlic bread.