Roasted vegetable ratatouille

Cooking Vegetarian Roasted vegetable ratatouille

This vibrant ratatouille is a delicious vegetarian main.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 230C. Place the eggplant, zucchini, squash, capsicum, carrot, onion, garlic and 1 tablespoon of the oil in a large roasting pan. Season with pepper and toss to combine. Cook in preheated oven, turning occasionally, for 30-35 minutes or until golden brown. Remove from oven and sprinkle with the tomato. Cook, turning occasionally, for a further 15 minutes or until tomato softens. Remove from oven.
  2. Remove the garlic cloves from the roasting pan. Squeeze the pulp from the skin into a small bowl and use a fork to mash until smooth. Add the vinegar, water and the remaining oil, and whisk to combine. Drizzle the ratatouille with garlic mixture and toss to coat.
  3. Serve immediately with rice (see notes).

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1 large eggplant, ends trimmed, cut into batons
3 green zucchini, ends trimmed, cut into batons
6 yellow squash, ends trimmed, halved, thickly sliced
1 large red capsicum, halved, deseeded, thickly sliced
1 bunch baby carrots, scrubbed, ends trimmed, halved lengthways, cut into 5cm-long pieces
1 red onion, halved, cut into thin wedges
3-4 garlic cloves, unpeeled
1 1/5 tbsp olive oil
Freshly ground black pepper
4 ripe egg tomatoes, coarsely chopped
2 tbsp balsamic vinegar
1 tbsp warm water

Adv

Autors
Preparation time
25
Cooking time
50
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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