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Ratatouille Salad with Pumpernickel Bread Chips


  • 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


  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.

Ratatouille Salad with Pumpernickel Bread Chips
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