By Molly
Oven-Baked Autumn Ratatouille With Saffron Rice
17 steps
Prep:15minCook:45min
This bowl is full of soul and comes together in
a snap. Slow-cook portobello mushrooms,
squash and aubergine in a tangy tomato sauce
till it melts apart. Serve with saffron rice and
fresh basil.
Updated at: Thu, 17 Aug 2023 09:00:45 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
45
High
Nutrition per serving
Calories414.9 kcal (21%)
Total Fat1.7 g (2%)
Carbs91.6 g (35%)
Sugars22.6 g (25%)
Protein13.1 g (26%)
Sodium397.5 mg (20%)
Fiber13.3 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Autumn Ratatouille
Step 1
Preheat the oven to 220°C/ 200°C (fan)/gas 7
OvenPreheatStep 2
Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat
Step 3
Trim the green stalks off the aubergine(s) and discard the stalks, then chop the trimmed aubergine[s] into bite-sized pieces
Step 4
Peel and chop the red onion[s] into wedges
Step 5
Add the chopped aubergine and onion wedges to the dish
Step 6
Chop the portobello mushrooms into bite sized chunks
Step 7
Add the mushroom chunks and butternut squash cubes to the dish and season generously with salt and pepper
Step 8
Cook for 2-3 min or until very lightly browned
Step 9
Mix vegetable stock, tomato paste, balsamic vinegar and sugar.
Step 10
Add the chopped tomatoes, dried basil and dried oregano to the dish
Step 11
Cover with a lid and put the dish in the oven for 45 min or until the veg is tender and the sauce has thickened- this is your autumn ratatouille.
Saffron Rice
Step 12
Once the autumn ratatouille has been cooking for 15 min, add water for rice to a medium sauce pot and bring to a boil.
Step 13
Reduce heat to medium low. Add the basmati rice, saffron, and a generous pinch of salt and give everything a good mix up.
Step 14
Pop a lid on the pot, leave on medium low heat for 25 min or until all the water is absorbed and the rice is cooked.
Finishing up
Step 15
To serve, remove the autumn ratatouille from the oven and taste for seasoning, adding more salt and pepper if needed
Step 16
Set the autumn ratatouille in the centre of the table, ready to share
Step 17
Tear the basil leaves all over the top and serve the saffron rice to the side
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Notes
6 liked
1 disliked
Makes leftovers
Never again
Bland
Moist
Delicious
