Retigo s.r.o.

Vegetable ratatouille with mozzarella

Vegetable ratatouille with mozzarella

Do you have a lot of summer vegetables? Then try French ratatouille.

INGREDIENTS:

peppers

courgettes

aubergine

tomato

garlic

tomato passata

sprig of thyme

mozzarella cheese

salt and pepper

METHODS:

  1. 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.
  2. 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.
  3. Insert the GN container into preheated Retigo combi oven set on hot air mode at 180°C for 30 minutes.


Bon appetit!