Roasted vegetable ratatouille

Roasted vegetable ratatouille

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This vibrant ratatouille is a delicious vegetarian main.

The ingredient of Roasted vegetable ratatouille

  1. 1 large (about 400g) eggplant, ends trimmed, cut into batons
  2. 3 (about 350g) green zucchini, ends trimmed, cut into batons
  3. 6 (about 350g) yellow squash, ends trimmed, halved, thickly sliced
  4. 1 large red capsicum, halved, deseeded, thickly sliced
  5. 1 bunch baby (Dutch) carrots, scrubbed, ends trimmed, halved lengthways, cut into 5cm-long pieces
  6. 1 red onion, halved, cut into thin wedges
  7. 3-4 garlic cloves, unpeeled
  8. 1 1/5 tbsp olive oil
  9. Freshly ground black pepper
  10. 4 (about 500g) ripe egg tomatoes, coarsely chopped
  11. 2 tbsp balsamic vinegar
  12. 1 tbsp warm water

The instruction how to make Roasted vegetable ratatouille

  1. Preheat oven to 230C. Place the eggplant, zucchini, squash, capsicum, carrot, onion, garlic and 1 tablespoon of the oil in a large roasting pan. Season with pepper and toss to combine. Cook in preheated oven, turning occasionally, for 30-35 minutes or until golden brown. Remove from oven and sprinkle with the tomato. Cook, turning occasionally, for a further 15 minutes or until tomato softens. Remove from oven.
  2. Remove the garlic cloves from the roasting pan. Squeeze the pulp from the skin into a small bowl and use a fork to mash until smooth. Add the vinegar, water and the remaining oil, and whisk to combine. Drizzle the ratatouille with garlic mixture and toss to coat.
  3. Serve immediately with rice (see notes).

Nutritions of Roasted vegetable ratatouille

calories: 89.625 calories
fatContent: 4 grams fat
saturatedFatContent: 0.5 grams saturated fat
carbohydrateContent: 9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 4 grams protein
cholesterolContent:
sodiumContent:

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