Baked Ratatouille

Quantity : 4 servings
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 oven safe 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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