Ratatouille with millet from the Römertopf

Ingredients for 4 servings:

• 125 g millet
• 1 bell pepper(s), yellow
• 1 zucchini
• 1 eggplant(s)
• 6 small cocktail tomatoes
• 2 spring onions (spring leeks)
• 1 small can of tomatoes, chopped
• salt and pepper
• Herbs of Provence or Italian
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple, healthy, vegetarian

Soak the Römertopf in cold water for at least 10 minutes (according to the instructions). Rinse the millet in a sieve with hot water and let it drain. Cut the peppers, eggplant, and zucchini into bite-sized pieces and quarter the cherry tomatoes. Slice the spring onions into rings. Place all the vegetables in a suitably large bowl, then top with the canned tomatoes. Season everything with salt, pepper, and the herb mixture, and mix well with the olive oil. The Römertopf should now be sufficiently soaked. Spread the drained millet on the bottom of the Römertopf and add the vegetable mixture on top. Place the Römertopf in the center of a cold oven and bake the ratatouille in the oven at 200°C (top/bottom heat) for about 30 minutes. After this time, the millet will be cooked through and the vegetables will still be nice and crunchy.