Dieses gebackene Riff auf Ratatouille mag raffiniert aussehen, aber es ist überraschend einfach. Servieren Sie es zum Brunch oder bei Dinnerpartys – und sparen Sie Reste, die Sie direkt an der Gabel essen können.
This baked riff on ratatouille may look sophisticated, but its surprisingly easy. Serve it for brunch or at dinner parties – and save leftovers that you can eat directly off the fork. Source: Whole Living, September 2011 8 servings Ingredients 2 tablespoons extra-virgin olive oil plus more for drizzling 1 onion, thinly sliced 2 small tomatoes, sliced 1/4 inch thick 1 medium yellow summer squash, sliced 1/4 inch thick 1 medium Yukon Gold potato, sliced 1/4 inch thick Coarse salt and freshly ground pepper 1 tablespoon fresh thyme leaves 2 tablespoons freshly grated Parmesan Directions 1. Preheat oven to 375 degrees. Heat oil over medium and cook onion for 6 to 8 minutes, until tender and lightly golden. 2. Place onion on the bottom of a 9 x 13 inch baking dish. Overlap tomatoes, squash, and potatoes on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with a little oil. 3. Bake covered for 30 minutes. Uncover and bake for 30 more minutes, until golden brown.
27.04.2023 @ 01:27
This baked riff on ratatouille may look sophisticated, but its surprisingly easy. Serve it for brunch or at dinner parties – and save leftovers that you can eat directly off the fork. Source: Whole Living, September 2011 8 servings Ingredients 2 tablespoons extra-virgin olive oil plus more for drizzling 1 onion, thinly sliced 2 small tomatoes, sliced 1/4 inch thick 1 medium yellow summer squash, sliced 1/4 inch thick 1 medium Yukon Gold potato, sliced 1/4 inch thick Coarse salt and freshly ground pepper 1 tablespoon fresh thyme leaves 2 tablespoons freshly grated Parmesan Directions 1. Preheat oven to 375 degrees. Heat oil over medium and cook onion for 6 to 8 minutes, until tender and lightly golden. 2. Place onion on the bottom of a 9 x 13 inch baking dish. Overlap tomatoes, squash, and potatoes on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with a little oil. 3. Bake covered for 30 minutes. Uncover and bake for 30 more minutes, until golden brown.