Roasted Ratatouille
Preheat the oven to 220°C
In a bowl mix
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, finely chopped
- 1 handful fresh basil leaves,
- 1 handful fresh parsley
- 1 heaped teaspoon coriander seeds, crushed
- freshly milled black pepper
- 1 rounded dessertspoon salt
Chop in chunky dice
- 2 medium courgettes
- 1 small aubergine
- 1 medium onion
- 1 each small red and yellow pepper
- 1 lb ripe tomatoes skinned
Add to oil mixture and stir until well coated. Using a slatted spoon, spread in a single layer on a shallow roasting tray. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges.
Serve with a baked potato or pasta and a side salad.
** When making this dish for one, I dice the potato and include it in with the vegetables and serve with a side salad. A tasty lazy dish, just what I need today, 😀