Ratatouille Mushrooms

[Guest guest]

This was really nice. A slightly different way to serve ratatouille. I

omitted the tofu ricotta, didn't bother covering with foil and baked

for a little longer than the instructions suggested. The recipe makes

a lot of ratatouille if serving as a side.

 

 

 

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 (-OR- more) garlic, crushed

4 teaspoons ground cumin

salt and freshly ground black pepper, to taste

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, salt and pepper 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.