Recipe Roasted vegetable ratatouille : Practical and Delicious

Recipe Roasted vegetable ratatouille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roasted vegetable ratatouille. You are currently reading Recipe Roasted vegetable ratatouille : Practical and Delicious. This recipe is the creation of the chef Kerrie Sun. Recipe Roasted vegetable ratatouille requires 25m, cook 50m and serve 8. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This vibrant ratatouille is a delicious vegetarian main.

Ingredients:

12 Ingredients

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  1 large (about 400g) eggplant, ends trimmed, cut into batons
  
  
  


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  3 (about 350g) green zucchini, ends trimmed, cut into batons
  
  
  


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  6 (about 350g) yellow squash, ends trimmed, halved, thickly sliced
  
  
  


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  1 large red capsicum, halved, deseeded, thickly sliced
  
  
  


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  1 bunch baby (Dutch) carrots, scrubbed, ends trimmed, halved lengthways, cut into 5cm-long pieces
  
  
  


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  1 red onion, halved, cut into thin wedges
  
  
  


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  3-4 garlic cloves, unpeeled
  
  
  


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  1 1/5 tbsp olive oil
  
  
  


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  Freshly ground black pepper
  
  
  


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  4 (about 500g) ripe egg tomatoes, coarsely chopped
  
  
  


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  2 tbsp balsamic vinegar
  
  
  


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  1 tbsp warm water
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 3
  
  
  
  
  Serve immediately with rice (see notes).
  
  
  

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