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Roasted vegetable ratatouille
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious vegetarian main dish - vibrant ratatouille.
Ingredients:
  • 1 large (about 400g) eggplant, ends trimmed, cut into batons
  • 3 (about 350g) green zucchini, ends trimmed, cut into batons
  • 6 (about 350g) yellow squash, ends trimmed, halved, thickly sliced
  • 1 large red capsicum, halved, deseeded, thickly sliced
  • 1 bunch baby (Dutch) carrots, scrubbed, ends trimmed, halved lengthways, cut into 5cm-long pieces
  • 1 red onion, halved, cut into thin wedges
  • 3-4 garlic cloves, unpeeled
  • 21.84 gm olive oil
  • Freshly ground black pepper
  • 4 (about 500g) ripe egg tomatoes, coarsely chopped
  • 40.00 ml balsamic vinegar
  • 20.00 gm warm water
Instructions:
  • Preheat your oven to 230C. In a large roasting pan, combine eggplant, zucchini, squash, capsicum, carrot, onion, garlic, and 1 tablespoon of oil. Season with pepper and mix well. Roast in the preheated oven for 30-35 minutes until golden brown, turning the veggies occasionally. Sprinkle with tomato and roast for an additional 15 minutes until the tomato softens. Remove from oven and serve.
  • Separate the roasted garlic cloves from the pan. Pop the pulp out from the skin into a bowl and mash it smooth with a fork. Mix in the vinegar, water, and remaining oil, whisk until blended. Pour the garlic sauce over the ratatouille and toss well to coat evenly.
  • Enjoy this delicious dish with a side of rice (refer to notes for details).

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