Name: Spring ratatouille with ricotta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 2 eggplants, quartered lengthways; 2 red capsicums, halved, deseeded; 3 zucchini, quartered lengthways; 4 sweet corn cobs, husk and silk removed; 4 roma tomatoes, halved lengthways; 2 red onions, quartered; 2 garlic cloves, peeled, sliced; Salt & freshly ground pepper; 80ml olive oil; 200g feta, crumbled; Balsamic vinegar, small basil leaves, to serve; Wholemeal bread, to serve (optional)

Spring ratatouille with ricotta

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Hearty spring ratatouille filled with savory goodness.

Ingredients:

2 eggplants, quartered lengthways
2 red capsicums, halved, deseeded
3 zucchini, quartered lengthways
4 sweet corn cobs, husk and silk removed
4 roma tomatoes, halved lengthways
2 red onions, quartered
2 garlic cloves, peeled, sliced
Salt & freshly ground pepper
80ml olive oil
200g feta, crumbled
Balsamic vinegar, small basil leaves, to serve
Wholemeal bread, to serve (optional)

Instructions:

Preheat the oven to 200°C. Half the eggplant wedges lengthwise, then cut each piece into thirds. Slice the capsicum into thick strips, quarter the zucchini and cut each quarter in half, and divide the corn into thirds.
Spread the vegetables and garlic evenly between two large roasting pans. Season generously with salt and pepper, then drizzle with oil. Mix thoroughly to ensure everything is coated. Roast in the oven for 1 hour.
Arrange the vegetables on serving plates. Sprinkle with feta, drizzle with balsamic vinegar, and garnish with basil leaves. Serve with bread on the side if desired.

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