Ratatouille in the Roman Pot

Water the romaine pot. Rinse the zucchini, remove both ends and cut into thick slices.

Skin the onions and cut into rough cubes. Rinse the peppers, cut them in half, remove the seeds and cut them into strips. Rinse the tomatoes, cut them into quarters and remove the stalks. Rinse the melanzani, cut into quarters lengthwise and cut diagonally into pieces about 2 cm thick. Peel and roughly dice the garlic cloves.

Spread the vegetables in the drained Roman pot, season with salt and season with pepper. Add the bunch of herbs and drizzle everything together with olive oil.

Put the casserole in the cold oven and turn on the heat to 200 °C. Cook for one hour. Ratatouille goes well with white bread and a light red wine. It also tastes good when cooled down.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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