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.
- 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
- Preheat oven to medium hot (200C)
- put all the ingredients into a large bowl or large freezer bag and turn over the vegetables until they are completely covered with oil
- arrange vegetables in a large baking dish preferably in a single layer
- roast for about 40 minutes, carefully turning over the vegetables a couple of times to prevent excessive browning.
- remove the sprig of rosemary or thyme and serve hot or warm.
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.