Roast vegetable ratatouille

Roast-vegetable-ratatouilleThis is my take on the classic French Provencal vegetable stew. I love to make it a night or two ahead so that the flavours blend beautifully and I have a light and healthy vegetable dish ready for an easy after-work meal. It’s highly versatile and is suitable for those on a paleo diet, people looking to limit their calorie or starchy carbohydrate intake and vegans.

Traditionally, the vegetables are pan friend however I prefer to roast them with some garlic. This adds a delicious caramelised flavour to the dish which I balance by adding a generous serve of black olives. If you’re not a fan of olives, simply leave them out, the dish is delicious without them too.

I always have fresh basil on hand but if you have fresh thyme available throw in a handful of chopped leaves when you add the roast vegetables to the crushed tomatoes.

Ingredients

  • 2 medium sized red capsicum (or one red and one yellow)
  • 1 medium sized eggplant
  • 2 small to medium zucchinis
  • 1 medium to large sized onion (I like Spanish but brown works too)
  • 6 garlic cloves
  • 1 x tin 400g tin/14 fl oz can of crushed tomatoes
  • Large handful of fresh basil leaves to serve
  • 2 tablespoons extra virgin olive oil
  • Optional: 18 black olives, pitted

Method

  1. Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit
  2. Peel the garlic cloves
  3. Chop up the rest of the vegetables into medium sized chunks
  4. Drizzle the chopped vegetables and garlic cloves with the olive oil
  5. Place on a baking tray and cook for in the oven for 50 minutes
  6. Remove and add to a large saucepan with the crushed tomatoes and optionally the black olives (if using them)
  7. Simmer for 20-30 minutes until the flavours have merged well

Delicious served with cous cous (great for vegans), some baked white fish or with your favourite protein.

Serves 4 (as a side dish)

 

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GET MY RECIPES

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