Baked Ratatouille with bell pepper sauce

Today’s recipe is a healthy and tasty vegetable dish – baked ratatouille with bell pepper sauce. These summer vegetables are baked on a bed of tomato and bell pepper sauce and can be used as a side dish or a vegetarian main course served with a garlic and olive oil bruschetta.

Baked Ratatouille with bell pepper cream

Baked Ratatouille with bell pepper cream – easy summer veggies ratatouille.

Course second course, Side Dish

Cuisine gluten free, lactose free, vegan

Keyword bell pepper, healthy dinner idea, healthy lunch, onions, potato, vegetarian main course, zucchini

Prep Time 20

Cook Time 30

Total Time 50

Servings person(s)

Calories 424kcal

Ingredients

3 tbsp olive oil + more for brushing
3 garlic cloves
1 medium onion
1 yellow bell pepper
1 can whole canned tomatoes
salt and pepper to taste
0.5 tsp of oregano + a pinch for the top
1 medium potato
1 small zucchini
1 to mato

Instructions

Instructions: Baked Ratatouille with bell pepper cream

In a skillet heat the oil. Add minced garlic and chopped onion and cook over medium – low heat for 2 – 3 minutes or until the onion is slightly translucent.
Add chopped bell pepper and cook over medium heat, stirring often for 5 minutes.
Now add the tomatoes, salt, pepper and oregano and cook stirring occasionally for 10 minutes.
Turn off the heat and let cool slightly. Pour the sauce into the blender jug or using the immersion blender blend everything until smooth. Taste and adjust with salt and pepper if necessary.
Cut the potatoes, zucchini and tomato into slices (the potato should be very thin). Pour the sauce into a round glass baking dish then arrange slices of prepared vegetables concentrically from the outer edge to the inside alternating with each other. Brush with more oil, and sprinkle with a pinch of oregano.
Cover with aluminum foil and bake in a preheated oven at 200°C for 20 minutes. After this time, remove the aluminum and bake another 10 minutes or until the vegetables are crispy.