By Peter Wilson
Oven-Roasted Ratatouille
1 step
Prep:30minCook:30min
Take the best summer vegetables, toss in some olive oil, herbs and spices, let it basically cook itself
Updated at: Wed, 16 Aug 2023 20:34:46 GMT
Nutrition balance score
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Ingredients
6 servings
1eggplant
large, trimmed and cut into 1 inch pieces
1 teaspoonsalt
¼ cupolive oil
3zucchini
large
1red bell pepper
seeded and cut into 1 inch pieces
1yellow bell pepper
seated and cut into 1 inch pieces
4 clovesgarlic
large, finely chopped
2red onions
large, cut into 1 inch wedges
3tomatoes
large ripe, cord and coarsely chopped into 1 inch pieces
1 teaspoonRosemary
chopped, or tbsp dried rosemary
1 teaspooncoriander seeds
coarsely ground
Coupons
1 summer savory
pepper
Blackthorn Sea salt
available from the Scottish grocer
Instructions
Step 1
Put eggplant in a colander and sprinkle with fine table salt. Toss eggplant and let it sit for at least 45 minutes stirring from time to time to expel bitter juices.
Preheat oven to 375°. Pour olive oil into large rectangular dish. Add zucchini eggplant red and yellow bell peppers garlic and onion wedges to baking dish and tossed in olive oil to coat well. Sprinkle vegetables with chopped rosemary Seasalt and coarsely ground coriander seeds and toss again. Lightly drizzle with olive oil.
Bake for 30 minutes, then stir in tomatoes. Continue baking until vegetables are soft, about 30 minutes more.
Remove from oven and serve lukewarm with a garnish of torn fresh basil leaves
