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BAKED RATATOUILLE WITH HERB PESTO
1 long eggplant
1 small yellow bell pepper
A handful herbs (I used basil, marjoram, rosmary and thyme)
Extra-Virgin olive oil
Heat the oven at 180°C
Slice the zucchini, eggplant, potato and tomatoes finely. Cut the pepper in sticks.
Grease a baking tray with a couple of tablespoons olive oil and lay the vegetable slices in a circle, alternating them. Add the pepper sticks on top.
Blend the herbs, salt and pepper with ¼ cup olive oil and 2 tablespoons water to obtain the herb pesto and sprinkle it over the vegetables.
Bake for 40 minutes at 180°C and serve lukewarm.
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