Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 Ratatouille Mushrooms Choose mushrooms about the size of a burger patty. Add stems and any trimmings to the roasting veggies. 1 red onion, cut in large dice 300 g (10 1/2 oz) eggplant, cut in 2 cm (3/4 " ) pieces 2 zucchini, cut in 2 cm (3/4 " ) pieces 1 red capsicum (bell pepper), cut in 2 cm (3/4 " ) pieces 3 medium tomatoes, cut in 8 wedges 2 cloves garlic, crushed 4 teaspoons ground cumin 2 teaspoons cooking oil 1/3 cup chopped parsley 4 large, flat mushrooms, stems removed cooking oil spray 120 g (4 1/4 oz) tofu ricotta, crumbled 1. Preheat oven to 210 C (410 F or 190 C (375 F) fan forced. 2. Place vegetables, garlic, cumin and oil in a large baking dish and toss to combine. Cover dish with foil. Bake tor 10 minutes. Uncover; bake for 10 minutes more or until vegetables are tender. 3. Stir in parsley. 4. Meanwhile, line a baking tray with baking paper. Place mushrooms on tray and spray with oil. Roast for 15 to 20 minutes or until tender. 5. Top mushrooms with ratatouille and tofu ricotta. Serves 4. Quote Link to comment Share on other sites More sharing options...
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