Name: Oven-roasted ratatouille
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 60ml (1/4 cup) extra virgin olive oil; 1 (about 400g) eggplant, cut into 4cm pieces; 2 zucchini, trimmed, halved lengthways, coarsely chopped; 2 red onions, halved, cut into wedges; 1 red capsicum, halved, seeded, cut into 4cm pieces; 1 yellow capsicum, halved, seeded, cut into 4cm pieces; 3 garlic cloves, finely chopped; 20.00 ml chopped fresh rosemary; 6 (about 650g) roma tomatoes, quartered; 62.50 ml chopped fresh continental parsley

Oven-roasted ratatouille

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

"Vibrant and versatile slow-cooked vegetable dish, perfect with chickpeas for vegetarians or over chicken or lamb for meat lovers!"

Ingredients:

60ml (1/4 cup) extra virgin olive oil
1 (about 400g) eggplant, cut into 4cm pieces
2 zucchini, trimmed, halved lengthways, coarsely chopped
2 red onions, halved, cut into wedges
1 red capsicum, halved, seeded, cut into 4cm pieces
1 yellow capsicum, halved, seeded, cut into 4cm pieces
3 garlic cloves, finely chopped
20.00 ml chopped fresh rosemary
6 (about 650g) roma tomatoes, quartered
62.50 ml chopped fresh continental parsley

Instructions:

Preheat the oven to 200ºC. Warm the oil in a large baking dish for 5 minutes. Add eggplant, zucchini, onion, mixed capsicum, garlic, and rosemary, making sure to coat everything evenly. Finally, layer the vegetables with tomato on top.
Bake for 45 minutes or until vegetables are tender, then fold in the fresh parsley.

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