Pumpkin Ratatouille

For the pumpkin ratatouille, peel and dice the pumpkin, clean and dice the bell bell pepper, wash the zucchini and cut into sticks, peel and coarsely dice the onion.

Heat 2 tablespoons of olive oil and fry the pumpkin, onion, bell bell pepper and pumpkin seeds in it, remove rosemary needles and thyme leaves from the needles and add. Cover and cook for 10 minutes.

Then stir in the zucchini strips as well. Wash the tomatoes, cut them into wedges and sauté them with the chopped garlic in 1 tablespoon olive oil for 2 minutes and add them to the rest of the vegetables. Season the pumpkin ratatouille with salt and pepper.

Preparation Tip:

The pumpkin ratatouille is best served with garlic baguette.

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