Oven-Baked Ratatouille

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Combine the eggplant, zucchini, bell pepper, onion, tomato, garlic, thyme, oregano, salt, and black pepper in a large bowl. Add 3 ¼ tbsp (50 ml) olive oil, toss thoroughly, and spread the mixture in the baking dish.

   Ingredients used: 300.0 gr Bell Pepper, 2.0 gr Dried Oregano, 500.0 gr Eggplant, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 50.0 ml Olive Oil, 200.0 gr Onion, 6.0 gr Salt, 4.0 gr Thyme, 600.0 gr Tomato, 400.0 gr Zucchini

   Cookware: baking dish, Chef Knife, cutting board, Large Mixing Bowl, wooden spoon

3. Step 3

   Drizzle the remaining 2 tsp (10 ml) olive oil over the vegetables and bake at 200°C for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking dish, oven

4. Step 4

   Stir the vegetables, return the dish to the oven, and bake at 200°C until the vegetables are tender and the juices have thickened.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven, wooden spoon

5. Step 5

   Fold in the basil and let the ratatouille rest for 5 minutes before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Basil

   Cookware: baking dish, wooden spoon