What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.”
INGREDIENTS
cannelloni pasta 60 g
onion 20 g
carrot 20 g
zucchini 20 g
bell pepper 20 g
eggplant 20 g
garlic 1 clove
oregano 1/4 tsp
salt 1/4 tsp
olive oil 10 ml
tomato 50 g
broth 20 ml
Sauce:
garlic 1 clove
red onion 20 g
tomato juice 200 ml
salt 1/4 tsp
sugar 1/4 tsp
pepper 1/4 tsp
black olives 2 pcs
Cheese mix:
feta cheese 15 g
cheese 30 g
ricotta cheese 20 g
egg 1 pcs