Vegaschnitzel with ratatouille from the oven
Vegetarian schnitzel with gnocchi and homemade ratatouille from the oven.
Preheat the oven to 200 ºC.
Cut the zucchini and eggplant in quarter lengthwise and cut the flesh into pieces. Cut the peppers into 2 cm pieces.
Slice the garlic and the onion into thin parts.
Mix all vegetables with the oil, Italian herbs, tomato cubes and gnocchi.
Spread the ratatouille over 2 baking sheets lined with baking paper and season with salt and pepper.
Roast in the oven for about 20 minutes. Alternate halfway.
Heat the rest of the oil in 2 frying pans and fry the cutlets on a medium heat for 3 minutes. Turn halfway. Serve the ratatouille together with the schnitzels.
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