Name: Oven ratatouille with feta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 5.5 oz feta; pepper; 5 tbsp olive oil; 0.5 lemon; 2 tbsp white wine vinegar; 3 sprigs thyme; 1 onion; 3 sprigs rosemary; 1 zucchini; 1 bell pepper; 3 cloves garlic; 1 eggplant; 14 oz crushed tomatoes

Ratatouille

What kind of tomatoes should you use for ratatouille?

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

Milk

Gluten Free

Vegetarian

Mediterranean

Cheese

gram

feta cheese

Seasonings

black pepper

Oils

milliliter

olive oil

Fresh Fruit

lemon

Vinegar

white wine vinegar

Fresh Vegetables

fresh thyme

onion

fresh rosemary

zucchini

bell pepper

garlic

eggplant

Canned Vegetables

crushed tomatoes

Cholesterol

Vitamin C

Vitamins

Zinc

Minerals

Sodium

Potassium

Phosphorus

Dietary Folate Equivalents

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Lycopene

Vitamin A

Beta-cryptoxanthin

Choline

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Alpha-carotene

Beta-carotene

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

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Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that come to mind, but feel free to riff as you like. And know that no two ratatouille are exactly the same, so make whatever changes you’re inspired to and really make this your own.

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Oven ratatouille with feta

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