Roasted ratatouille
Serves 4
Zucchini, eggplant, bell peppers,
tomatoes and onion coated in a Provençal herb and olive oil dressing
and roasted until sweet and tender.
14 oz (400g) canned chopped
tomatoes
2 garlic cloves — minced
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
½ teaspoon superfine (caster) sugar
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion — thinly sliced and separated into rings
2 red peppers — cut into strips
1 green pepper — cut into strips
2 zucchini — cut into half-inch rounds
1 eggplant — cut into 1-inch cubes
PREHEAT oven to 400°F/200°C. MIX
together the canned tomatoes, garlic, salt, pepper, sugar, parsley
and thyme until combined. OIL a baking dish with 2 tablespoons of
the olive oil. START by layering a quarter of the sliced onion in
the bottom of the baking dish then top with a quarter each of red
and green peppers, zucchini and eggplant. SPOON a quarter of the
tomato mixture and 1 tablespoon of olive oil over each layer. REPEAT
the process to make 4 layers. COVER and bake for 45 minutes, then
uncover and bake for a further 30 minutes. REMOVE from the oven and
allow to stand for 10 minutes, then stir the roasted vegetables
together before serving.
Serving ideas: We’ve served roasted ratatouille tossed with
pasta and cannellini beans, nestled in a baguette with brie
(heaven!), served on the side of grilled tuna, mixed with couscous
and chickpeas, used as a pizza topping with anchovies and olives,
and stirred through a shrimp risotto.
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