Oven Roasted Ratatouille
and Lentil Bake
Colourful and easy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
40 min
Colourful and easy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep onion mix
Peel and cut onions to slices. Peel and mince garlic. Heat oil in a pan over medium-high heat and fry onion for 5 minutes until slightly softened. Add garlic and mix well. Then pour in the rinsed and drained lentils. Season with salt and pepper.
2 Prep vegetables
Rinse eggplant, zucchini and tomato. Slice them all thinly.
3 Bake in oven
Preheat the oven to 225°C. Lightly grease a wide roasting dish. Pour the onion mixture at the bottom of the dish. Arrange the sliced vegetables in the dish in a "domino" way and sprinkle with oregano, thyme and paprika. Bake in the oven for 25 minutes. Add the grated vegan mozzarella on top and continue baking for about 15 minutes until nicely browned and crispy on top.
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