Vegetable ratatouille in a cooking bag
1 sweet potato or 1-2 potatoes
3-4 sprigs of fresh thyme and dill
1-2 sprigs of fresh mint
3-4 tablespoons of olive oil
½ teaspoon dried parsley and dill (optional)
Rince the vegetables and cut into pieces of approximately equal size. Transfer into the oven bag. Add the dry spices, the fresh herbs (chopped) and sprinkle with olive oil.
Seal the bag with its special attachment and then gently massage the package until all ingredients are well blended. Place the bag in an ovenproof dish and bake at 210°C.
Cook the ratatouille for about 40 minutes. Gently press one vegetable through the bag to check if it is well cooked. Normally, it should be tender. Out of the oven, let the dish rest for ten minutes before opening the bag. Serve warm as a main dish or as garnish.