Recipe Oven-roasted ratatouille : Practical and Delicious

Recipe Oven-roasted 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 Oven-roasted ratatouille. You are currently reading Recipe Oven-roasted ratatouille : Practical and Delicious. This recipe is the creation of the chef Reader Recipe. Recipe Oven-roasted ratatouille requires 20m, cook 50m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Slow cooking isn't just for meat. This looks beautiful with all the different vegies and it's so easy to throw together. For vegetarians, add some chickpeas. For the others, layer it over chicken or lamb!

Ingredients:

10 Ingredients

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  60ml (1/4 cup) extra virgin olive oil
  
  
  


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  1 (about 400g) eggplant, cut into 4cm pieces
  
  
  


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  2 zucchini, trimmed, halved lengthways, coarsely chopped
  
  
  


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  2 red onions, halved, cut into wedges
  
  
  


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  1 red capsicum, halved, seeded, cut into 4cm pieces
  
  
  


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  1 yellow capsicum, halved, seeded, cut into 4cm pieces
  
  
  


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  3 garlic cloves, finely chopped
  
  
  


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  1 tbsp chopped fresh rosemary
  
  
  


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  6 (about 650g) roma tomatoes, quartered
  
  
  


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  1/4 cup chopped fresh continental parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200ºC. Heat the oil in a large baking dish in oven for 5 minutes. Stir in the eggplant, zucchini, onion, combined capsicum, garlic and rosemary to coat. Top with tomato.
  
  
  


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  Step 2
  
  
  
  
  Bake for 45 minutes or until the vegetables are tender. Stir in the parsley.
  
  
  

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