Roasted ratatouille

Roasted ratatouille

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Add a difference to your Christmas roast with this delectable side.

The ingredient of Roasted ratatouille

  1. 1 eggplant, trimmed, cut into 3cm pieces
  2. 2 zucchini, trimmed, cut into 3cm pieces
  3. 2 red capsicums, seeded, coarsely chopped
  4. 1 red onion, coarsely chopped
  5. 2 garlic cloves, thinly sliced
  6. 2 tbsp olive oil
  7. 250g cherry tomatoes
  8. 250g yellow cherry tomatoes

The instruction how to make Roasted ratatouille

  1. Preheat oven to 200u00b0C. Place the eggplant, zucchini, capsicum, onion and garlic in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 30 minutes or until the vegetables are tender.
  2. Remove from oven and arrange the cherry tomatoes over the vegetables. Continue roasting the vegetables for a further 10 minutes or until tomatoes begin to release their juices.
  3. Spoon ratatouille into a serving dish. Serve immediately.

Nutritions of Roasted ratatouille

calories: 89.386 calories
fatContent: 6 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 4 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 2 grams protein
cholesterolContent:
sodiumContent: 9.97 milligrams sodium

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