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Oven Baked Ratatouille

Ratatouille is usually prepared by quickly braising the vegetables in a large pan on the stove top.  I prefer this version because roasting imparts a caramelised flavour to the vegetables.

Serves 4.

Ingredients:

  • 1 medium eggplant, cut into bite sized chunks
  • 2 zucchini, cut into chunks
  • 1 large onion, cut into quarters
  • 1 red capsicum, cut into 2cm chunks
  • 6 roma tomatoes, halved
  • 6 button mushrooms (halve if large)
  • 10 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • sprig of fresh rosemary or thyme

Method:

  1. Preheat oven to medium hot (200C)
  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
  3. arrange vegetables in a large baking dish preferably in a single layer
  4. roast for about 40 minutes, carefully turning over the vegetables a couple of times to prevent excessive browning.
  5. remove the sprig of rosemary or thyme and serve hot or warm.

Tips:

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 pasta for a vegetarian meal.  Garnish with grated Parmesan and flat leaf parsley or a couple of basil leaves.