Ratatouille Salad with Pumpernickel Bread Chips
4 slices of Mestemacher pumpernickel
2 garlic cloves
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
½ bunch of basil
Wash the aubergine and the zucchinis, peel the onion and slice everything. Clean and dice the bell pepper. Mix the vegetables in a bowl.
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.
Place the vegetables on a baking tray with baking paper and bake for 15 minutes at 180 degrees.
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.
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.