Vegetable ratatouille with mozzarella
Do you have a lot of summer vegetables? Then try French ratatouille.
sprig of thyme
salt and pepper
- Rinse the vegetables in cold water. Cut the vegetables into thick slices except the garlic. Vegetables stack one after the other in an enamelled GN container 60mm.
- Blend peeled garlic and tomato passata and thyme leaves, salt and pepper. Pour this mix over the seasoned vegetables and finish with grated mozzarella cheese.
- Insert the GN container into preheated Retigo combi oven set on hot air mode at 180°C for 30 minutes.