Autumn ratatouille with pumpkin
A colorful oven dish full of autumn vegetables
A colorful oven dish full of autumn vegetables
It's autumn again! The world turns gold and orange, the days are (unfortunately) getting shorter and colder but oooh, there are such beautiful products available. In autumn pumpkin is my favorite.
1. Wash the potatoes well, cut them into wedges and spread them over the baking sheet. So you don't need to peel them! Sprinkle a generous amount of salt and pepper over them and put in the oven for 10 minutes.
2. Meanwhile wash and roughly chop the vegetables. You don't need to peel the pumpkin either; it will soften and become edible from the oven's heat.
3. Take the tray out of the oven after 10 minutes, toss the potatoes and add the vegetables. Now add the Provençal herbs, the garlic (just as is, unpeeled and uncut) and the bay leaves. Drizzle some oil over everything, toss together and put back in the oven for 25 minutes. After 25 minutes check if everything is done. If not, it can stay in the oven a little longer.
4. Remove the bay leaves before serving. The garlic has been roasted in the oven and is now much less sharp and slightly sweet. If you peel it now it's delicious to eat. Enjoy your meal!
Recipe
This autumn ratatouille combines pumpkin, zucchini, bell pepper and potatoes into a simple and flavorful oven dish. Everything goes into the oven unpeeled for maximum ease and delicious taste.
| Course | Main course |
|---|---|
| Kitchen | French |
| Servings | 4 |
| Preparation time | 1 hour |
|---|---|
| Time in oven | 35 min |
| Total | 1 hour |
1. Wash the potatoes well, cut them into wedges and spread them over the baking sheet. So you don't need to peel them! Sprinkle a generous amount of salt and pepper over them and put in the oven for 10 minutes.
2. Meanwhile wash and roughly chop the vegetables. You don't need to peel the pumpkin either; it will soften and become edible from the oven's heat.
3. Take the tray out of the oven after 10 minutes, toss the potatoes and add the vegetables. Now add the Provençal herbs, the garlic (just as is, unpeeled and uncut) and the bay leaves. Drizzle some oil over everything, toss together and put back in the oven for 25 minutes. After 25 minutes check if everything is done. If not, it can stay in the oven a little longer.
4. Remove the bay leaves before serving. The garlic has been roasted in the oven and is now much less sharp and slightly sweet. If you peel it now it's delicious to eat. Enjoy your meal!
This dish is ideal when you have little time but still want to put a nutritious and colorful meal on the table. The Provençal herbs give the whole a lovely Mediterranean touch that pairs perfectly with the autumn vegetables.
Serve the ratatouille as a main course or as a side dish alongside a piece of meat or fish. The roasted garlic is a real flavor booster and is delicious to eat straight from its skin. Enjoy your meal!
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