Guest guest Posted January 4, 2010 Report Share Posted January 4, 2010 Roasted Ratatouille ----------------------- Preparation: 20 minutes Cooking: 25 minutes ----------------------- 500 g (171/2 oz) baby eggplant, halved lengthwise, sliced 2 medium green zucchini, cut into 2 cm (3/4 " ) pieces 2 medium yellow zucchini, cut into 2 cm (3/4 " ) pieces 2 medium green capsicum (bell peppers), cut into 2 cm (3/4 " ) pieces 6 medium tomatoes, cut into thin wedges 1/2 cup olive oil 1 large brown (yellow) onion, chopped 4 teaspoons chopped flat-leaf parsley 4 teaspoons chopped rosemary 1 clove garlic, crushed 12 medium flat mushrooms salt and pepper, to taste cooking oil spray 50 g (1 3/4 oz) vegan fetta, crumbled (optional) 1. Preheat oven to 190 C (375 F). 2. Combine eggplant, zucchini, capsicum (bell pepper) and tomato in a large roasting pan. 3. Heat oil in a medium frying pan over low heat. Cook and stir onion until soft. 4. Add herbs and garlic. Season with pepper. 5. Pour oil mixture over veggies; stir to combine. 6. Cover pan with foil; bake for 10 minutes. Uncover, then bake for 10 minutes more or until vegetables tender. 7. Meanwhile, preheat an oven-grill (broiler) to high. Spray mushrooms with oil; cook under grill (broiler) until browned on both sides. 8. Serve ratatouille spooned over mushrooms; top with vegan fetta. TIP: Make ahead You can cook ratatouille up to 3 days ahead. Store, covered, in the fridge. VARIATION: Try adding chives, oregano or basil as well. Serves 6. Quote Link to comment Share on other sites More sharing options...
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