Oven Ratatouille with White Beans and Mozzarella
A hearty oven dish of summer vegetables, white beans and melted mozzarella that is easy to prepare ahead. The next day it tastes just as good reheated or cold.
By yumbelo · 4 servings · 55 minutes
Ingredients
- 500 g Eggplant
- 400 g Zucchini
- 2 pc red bell pepper
- 2 pc onions
- 3 pc garlic cloves
- 2 can chopped tomatoes
- 1 can white beans (drained)
- 250 g mozzarella
- 50 g Parmesan, grated
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bunch basil
- salt
- pepper
Method
- Preheat the oven to 200 °C conventional heat (top and bottom).
- Wash and trim the eggplant and zucchini and cut them into roughly 2 cm cubes. Deseed the bell pepper and cut into pieces; finely dice the onions and garlic.
- Divide the vegetables and garlic between two baking trays, drizzle with 3 tablespoons olive oil, season with salt, pepper, oregano and thyme, and roast in the oven for 20 minutes.
- Rinse the beans and let them drain. Heat the remaining olive oil in a large pot, sweat the onions until translucent and add the tomatoes.
- Mix the roasted vegetables, the beans and the tomato sauce in a large baking dish and season with salt and pepper to taste.
- Drain the mozzarella, tear it into rough pieces and spread it over the vegetables together with the Parmesan.
- Slide the dish into the oven for about 15 minutes, until the cheese is golden brown and melted.
- Wash the basil, pick off the leaves and scatter them roughly torn over the hot bake. Let it cool briefly before serving.