Summer Ratatouille with sunflower seed and focaccia
Recipe by Ines Lauber
In the Benoo bag: Onion, Aubergine, Bell pepper, Tomatoes, Cloves garlic, Stalks of parsley, Sunflower seeds, Focaccia
At home: Oil, Salt, Pepper and Water
|Total cooking time (incl. resting time): 35 min|
|Allergen: tomatoes, gluten|
|What’s needed in the kitchen: pan, cutting board, pan lifter, knife, plate|
Dice the onions, cut tomatoes, aubergines and bell pepper in cubes.
Heat 2 tablespoons of oil in a large frying-pan over medium-high heat. Add diced onion and sauté until browned, 5 minutes. Transfer to a plate. Add remaining olive oil to the frying-pan; add cubes of aubergine and bell pepper. Sauté until starting to soften, about 8 minutes. Add tomatoes, garlic, chopped parsley stalks, salt, and pepper; cook 5 minutes more. Return sautéed onion to the frying-pan. Adjust seasoning if necessary.
Grill the sunflower seeds in a pot for 5 min high heat and garnish the Ratatouille.
You can serve this tasty summer dish hot or cold. A slice of toasted focaccia and some oil and salt to dip makes it a perfect light lunch or dinner.