Cheesy Ratatouille

1. 1 Zucchini≈ $3.00 per kg 120 g
2. 2 Eggplant≈ $4.33 per kg 120 g
3. 3 Tomatoes≈ $4.67 per kg 140 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Tomato pastepack 140 g ≈ $1.00 25 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Dried thyme 1 g
8. 8 Parmesanpack 200 g ≈ $6.00 20 g
9. 9 Olive oil 10 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Slice zucchini¹, eggplant², and tomatoes³ into thin rounds; cut bell⁴ pepper into strips.

2. Mix 2 tbsp tomato³ paste with 40 ml water, minced garlic⁶, salt, pepper, thyme, and half the olive oil.

3. Spread the sauce evenly in a small baking dish.

4. Arrange vegetables in a fan pattern over the sauce, alternating rounds and strips, lightly season with salt, and drizzle with remaining oil.

5. Cover the dish with foil and bake for 30 minutes at 350°F (180°C) until vegetables soften.

6. Remove foil, sprinkle with Parmesan⁸, and bake another 15 minutes until vegetables are tender and cheese forms a light crust.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.