Ratatouille with Fennel and Baguette

Clean the tomatoes, zucchini, fennel, peppers and melanzani and cut them into large pieces on the spot. First sauté only the fennel in olive oil. Season with salt and pepper.

Add the peeled garlic and sauté until soft. Next, add the rest of the vegetables and sauté a little bit.

Add the olives and the plucked thyme and sage leaves. 4.

Deglaze with vegetable soup and vinegar and cook until the vegetables are al dente.

Pour the remaining olive oil to the ratatouille. 6.

6. bring to the table with baguette.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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