Recipe Spring ratatouille with ricotta : Practical and Delicious

Recipe Spring ratatouille with ricotta : 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 Spring ratatouille with ricotta. You are currently reading Recipe Spring ratatouille with ricotta : Practical and Delicious. This recipe is the creation of the chef Gemma Purcell. Recipe Spring ratatouille with ricotta requires 20m, cook 1h and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

There's plenty of hearty goodness in this ratatouille recipe which is perfect for spring.

Ingredients:

12 Ingredients

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  2 eggplants, quartered lengthways
  
  
  


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  2 red capsicums, halved, deseeded
  
  
  


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  3 zucchini, quartered lengthways
  
  
  


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  4 sweet corn cobs, husk and silk removed
  
  
  


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  4 roma tomatoes, halved lengthways
  
  
  


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  2 red onions, quartered
  
  
  


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  2 garlic cloves, peeled, sliced
  
  
  


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  Salt & freshly ground pepper
  
  
  


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  1/3 cup (80ml) olive oil
  
  
  


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  200g feta, crumbled
  
  
  


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  Balsamic vinegar, small basil leaves, to serve
  
  
  


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  Wholemeal bread, to serve (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Cut the eggplant wedges in half lengthways then cut each piece in thirds crossways. Cut the capsicum into thick strips lengthways. Cut the zucchini quarters in half crossways. Cut each corn into thirds crossways.
  
  
  


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  Step 2
  
  
  
  
  Divide the vegetables and garlic between two large roasting pans. Season with salt and pepper and drizzle with the oil. Toss to coat. Bake for 1 hour.
  
  
  


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  Step 3
  
  
  
  
  Divide the vegetables among serving plates. Top with the feta. Drizzle with a little balsamic vinegar and scatter with the basil leaves. Serve with the bread if desired.
  
  
  

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