Himalaya Salt

Ratatouille

Oven-roasted slices of onion, zucchini, tomatoes, eggplant and peppers tossed with olive oil, balsamic vinegar, Himalayan salt and black pepper.

Ingredients

1 large red onion

250 g zucchini

250 g tomatoes

150 g eggplant

2 peppers, preferably two colors

2 garlic cloves

2 tbsp olive oil

2 tablespoons balsamic vinegar

2 teaspoon JOZO Himalaya salt

1 pinch of black pepper

600 g chicken breast (about 4 pieces)

1.5 tbsp JOZO salt flakes

0.5 teaspoon grinded black pepper

Butter to fry

Set the oven to 175 degrees, grill function. Cut the red onion and all vegetables into rough slices and chop the garlic.

Mix everything in an oven-proof form with olive oil, balsam vinegar, Himalaya salt and black pepper.

Roast in the middle of the oven for 25 minutes.

Season the chicken with salt flakes and black pepper.

Heat a frying pan with butter and brown the chicken around on high heat until it has a fine color.

Place the chicken on top of the vegetables and put the form for another 15 minutes or until the chicken is fully cooked into the oven.

Serve with boiled rice or potatoes.