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Ratatouille pasta salad
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 428
  • Fat about 19g
  • Carbohydrates about 50g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 1 aubergine, cut into approx. 1 cm cubes
  • 2 yellow pepper, cut into approx. 1 cm cubes
  • 500 g cherry tomatoes
  • 1 red onion, cut into thin slices
  • 1 courgettes, cut into approx. 1 cm cubes
  • 2 garlic clove, squeezed
  • 2 tbsp olive oil
  • 0.25 bunch thyme, leaves torn off
  • a little pepper
  • 1 tsp salt
  • 3 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 0.5 bunch basil, roughly chopped
  • 0.25 tsp salt
  • a little pepper
  • 200 g pasta (e.g. risoni)
  • salted water, boiling
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And that's how it's done
And that's how it's done
Mix the vegetables with the oil and thyme, season, transfer to a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 220°C. Remove the vegetables, allow to cool slightly, remove the garlic.
Combine the balsamic, lemon juice, oil and basil in a bowl, season.
Cook the pasta in boiling salted water until al dente, drain and rinse in cold water. Add the pasta and vegetables to the dressing, mix.

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