Ratatouille from the tray

Ingredients for 4 servings:

• 1 eggplant(s), approx. 300 g
• 2 zucchini, approx. 300 g
• 2 bell peppers, red and yellow
• 1 vegetable onion(s)
• 5 garlic cloves
• 1 tbsp olive oil
• 50 g olives
• 1 sprig oregano, alternatively 1/2 tsp dried oregano
• pepper
• 2 tsp vegetable broth, granulated
• 2 tsp black cumin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200°C (175°C fan/convection oven). Clean and wash the zucchini, eggplant, and bell pepper. Peel the onion. Cut everything into bite-sized pieces. Peel and halve the garlic cloves. Brush a deep baking tray with olive oil. Arrange the vegetables, garlic, and olives on the baking tray. Wash the oregano, shake it dry, and pick off the leaves. Sprinkle the oregano and pepper over the vegetables. Dissolve the vegetable stock in 250 ml of boiling water and pour half of it over the vegetables. Cook the vegetables in the preheated oven for about 25 minutes, adding a little more stock occasionally. The vegetables should be tender but still slightly crunchy. Finally, sprinkle the vegetables with black cumin and serve. Delicious with grilled or pan-fried dishes, or as a vegetarian version with spicy potato wedges and a refreshing herb dip. If you like potato wedges, simply put them in the oven 10 minutes before the vegetables.