Vegetable Ratatouille:

  1. Vegetable Ratatouille:

    • Cut the vegetables into slices.
    • Pour the tomato puree into the baking tin, cover with vegetables, sprinkle with salt and chopped garlic and cover with Knorr Vegetable Stock Bouillon Powder.
    • Bake in the oven at 180°C for 30 min.
    • Sprinkle over ripe vegetables with Provence Herbs.