Ratatouille Salad with Pumpernickel Bread Chips

Ingredients

• 4 slices of Mestemacher pumpernickel

• 2 garlic cloves

• 1 aubergine

• 2 small zucchinis

• 1 red bell peppers

• 1 red onion

• 1 twig of rosemary

• 30 grams parmesan cheese

• 4 tbsp. oil

• 4 tbsp. balsamic vinegar

• salt, pepper

• ½ bunch of basil

Preparation

1. Wash the aubergine and the zucchinis, peel the onion and slice everything. Clean and dice the bell pepper. Mix the vegetables in a bowl.

2. Wash and pluck the rosemary, then chop it finely. In a bowl, stir the olive oil in with the rosemary, salt and pepper and pour it over the vegetables. Mix everything together well.

3. Place the vegetables on a baking tray with baking paper and bake for 15 minutes at 180 degrees.

4. In the meantime, cut out small round slices from the pumpernickel bread. Heat olive oil in a pan, add the grated garlic and roast the pumpernickel slices.

5. Finally, mix the vegetables and pumpernickel, serve on a plate, put the balsamic vinegar on the salad, grate the Parmesan cheese and sprinkle it and the chopped basil over the dish.