Vegaschnitzel with ratatouille from the oven

Name: vegaschnitzel with ratatouille from the oven
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 zucchini; 1 eggplant; 1 Red pepper; 1 toe garlic; 2 Red onion; 6 el traditional olive oil; 1,5 el dried Italian herbs; 400 g tomato cubes; 1 kg Gnocchi; 4 vegetarian schnitzel

Vegetarian schnitzel with gnocchi and homemade ratatouille from the oven.

Ingredients

Kitchen Stuff

1 baking paper

Directions

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.