{"id":14954,"date":"2023-01-06T12:07:25","date_gmt":"2023-01-06T12:07:25","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=14954"},"modified":"2024-06-19T08:47:14","modified_gmt":"2024-06-19T08:47:14","slug":"oven-ratatouille-with-potatoes","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/oven-ratatouille-with-potatoes\/","title":{"rendered":"Oven Ratatouille with Potatoes"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t1 kg
\n1
\n1
\n1
\n400 g
\n400 g\n\tPotatoes (waxy)
\nAubergine
\nZucchini
\nBell pepper (red)
\nCanned tomatoes
\nCanned chickpeas\n\t4 TBL sp
\n2 TBL sp
\n1
\n2 cloves\n\tGreen pesto
\nThyme
\nRed onion
\nGarlic\n\t

Make it a dinner party\ud83c\udf89<\/p>\n\t

If you have the time, use 15g of fresh thyme and tear the leaves from the twigs.<\/em><\/p>\n\t

Prep<\/p>\n\t

15 min<\/p>\n\t

    \n
  1. Cut onion into half rings<\/li>\n
  2. Mince garlic<\/li>\n
  3. Cut potatoes into wedges<\/li>\n
  4. Cut aubergine into quartered slices<\/li>\n
  5. Cut zucchini into quartered slices<\/li>\n
  6. Cut bell pepper into short strips<\/li>\n
  7. Pre-heat oven to 200\u00b0C<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    30 min<\/p>\n\t

    Add canned tomatoes, garlic, thyme and chickpeas to an oven form<\/strong><\/p>\n\t

    drain chickpeas before adding, season with salt and pepper and mix well<\/p>\n\t

    Add aubergine, zucchini, onion and bell pepper on top of the tomato mix<\/strong><\/p>\n\t

    no need to mix, just sprinkle with olive oil, salt and pepper<\/p>\n\t

    On a separate oven tray, spread the potato slices<\/strong><\/p>\n\t

    sprinkle with olive oil and salt<\/p>\n\t\t\t\t\"oven\"\n\t

    Bake ratatouille and potatoes<\/strong><\/p>\n\t

    ~30 min at 200\u00b0C<\/p>\n

    after 10 and 20 min shortly open the oven to let the steam out (stay out of the way yourself)<\/p>\n\t

    Serve ratatouille with baked potatoes and add some green pesto<\/strong><\/p>\n\t\t\t\t\"waves\n\n","protected":false},"excerpt":{"rendered":"

    While tomato, zucchini, aubergine and bell pepper form the core of a Ratatouille, there’s plenty of variation. This is an oven version with some extra protein from the chickpeas. And when we’re using the oven anyway, the baked potatoes match very well.<\/p>","protected":false},"author":22,"featured_media":14955,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[118,105,71,150,100,82,63,183,160,162,110],"class_list":["post-14954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-balsamic-vinegar","tag-cheese","tag-italian","tag-margarine","tag-mushrooms","tag-oregano","tag-oven","tag-polenta","tag-tomatoes-fresh","tag-vegetable-stock","tag-zucchinis"],"yoast_head":"\nOven Ratatouille with Potatoes - Fork Ranger<\/title>\n<meta name=\"description\" content=\"When something has to be on the table quickly, this is one of our favourites. 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