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Ratatouille casserole

updated

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Ingredients for 3 servings:

  • 2 bell peppers, yellow and red
  • 300 g zucchini
  • 220 g tomatoes, peeled from the can
  • 125 g cheese, grated (Emmental)
  • 1 pack of dumplings (mini dumplings)
  • some thyme, dried
  • some oregano, dried
  • possibly parsley, fresh
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and wash the peppers and zucchini. Roughly chop the peppers and slice the zucchini. Place the vegetables in an ovenproof dish and mix in the raw mini dumplings. Cut the canned tomatoes into small pieces and add them with their juices. Season the casserole generously with salt, pepper, thyme, and oregano. Spread the grated Emmental cheese on top. Bake for about 30 minutes at 175 degrees Celsius (350 degrees Fahrenheit) on the middle rack. Finely chop some fresh parsley, if desired, and serve in a small bowl with the casserole.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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