Name: Oven-Baked Ratatouille
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: french
Ingredients: 1 eggplant medium; 2 zucchini; 1 onion large quartered; 1 red capsicum; 6 roma tomato halved; 6 button mushrooms; 10 garlic clove peeled; 2 tbs olive oil; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 sprig fresh rosemary

by sharni49 Last updated on 07/09/2019

This is not a traditional recipe, but you'll love the caramelised flavour that oven roasting imparts to the vegetables. - sharni49

Ingredients

1 eggplant medium
2 zucchini
1 onion large quartered
1 red capsicum
6 roma tomato halved
6 button mushrooms
10 garlic clove peeled
2 tbs olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1 sprig fresh rosemary

Method

Step 1

Preheat oven to 200C.
Step 2

Put all the ingredients into a large bowl or large freezer bag and turn over the vegetables until they are completely covered with oil.
Step 3

Arrange vegetables in a large baking dish, preferably in a single layer.
Step 4

Roast for approximately 30 minutes, carefully turning over the vegetables a couple of times to prevent excessive browning.
Step 5

Remove the sprig of herb and adjust seasoning if necessary
Step 6

Serve hot or warm.

Equipment

1 bowl
1 baking dish

Recipe Notes

from Australia’s Best Recipes team

The ratatouille is cooked when the vegetables start to collapse. You can continue baking past the initial 30 minutes until the tomatoes completely breakdown into a sauce. I have often added a can of chopped tomatoes about half way through baking for a wetter version. This dish can be served with your choice of meat, or with pasta for a vegetarian meal. Garnish with grated Parmesan and flat leaf parsley or a couple of basil leaves. Cut eggplant into bite sized chunks, cut zucchini into chunks, cut onions into quarters, cut red capsicum into 2 cm chunks, halve large button mushrooms and use fresh rosemary or thyme.