Baked Ratatouille

Preparation : 10 min Cooking : 1 h 30 min

150 calories/serving

1	Spanish onions, cut into 2 cm pieces	300 g
2	carrots, cut into 2 cm pieces	200 g
2	zucchini, cut into 2 cm pieces	240 g
1	aubergines / eggplants, small size, cut into 2 cm pieces	170 g
1	yellow or red sweet peppers, cut into 2 cm pieces	200 g
3 tbsp	olive oil	45 mL
3 cloves	garlic, pressed or minced
1 1/2 cup	canned tomatoes (diced)	380 g
1 pinch	salt [optional]	0.1 g
	ground pepper to taste [optional]

Before you start

Choose a baking dish in which the vegetables will fit tightly.

Method

Preheat the oven to 175°C/350°F.
Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.

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