Baked Ratatouille with Lemon Breadcrumbs

• fresh sourdough breadcrumbs50 g
• extra virgin olive oil↗3 tbsp
• zucchini3

  cut into large pieces

• red bell pepper↗1

  cut into large pieces

• yellow bell pepper↗1

  cut into large pieces

• large onion↗1

  coarsely chopped

• ripe plum tomatoes↗4

  cut into large pieces

• garlic cloves↗2 cloves

  thinly sliced

• chopped thyme1 tbsp
• tomato paste1 tbsp
• white wine vinegar↗2 tbsp
• zest of 1 lemon

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C on convection) or gas mark 5. In a small bowl combine the sourdough breadcrumbs with 2 tbsp olive oil and a generous sprinkle of spices. Set aside.

2. 2

   In a large bowl combine the zucchini, red and yellow peppers, onion, tomatoes, garlic, thyme, tomato paste, vinegar and the remaining olive oil. Season well, toss, and spread the vegetables evenly in a single layer in a baking dish. Cover with foil and bake for 20 minutes. Remove the foil, sprinkle the prepared breadcrumbs on top and bake another 10 minutes until the crumbs are golden. Remove from the oven, sprinkle with lemon zest and serve.