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, 😀
Ummm… sounds delicious! I have actually cooked a thick stew to eat today (and tomorrow!) but will copy this recipe of yours for a later date – and will also send it to my vegetarian daughter and son-in-law in Scotland. My girl is into growing all her own veggies and is always looking out for new and tasty ways to cook them.
Thanks GM. Bon appetit!!
Geri – It is tasty and for the non veggies, a few lardons, rolled pancetta or diced chicken added with the veg mixture when tossing will add extra flavour!
Oooh! Rat tail…lurvely!
Sorry I couldn’t resist it!
Magpie – I lurv it!
I like all-in-one dishes like these.
The ingredients are now on my shopping list.
Please Missus, do you use tinned tomatoes (drained)?
btw I adapted your broccoli and almond soup recipe today by using courgettes and leeks and almonds together with a homemade stock and it was yummy!
Steph – I use fresh tomatoes, but I know some recipes call for the tinned variety. I would add the drained tomatoes and if more liquid is needed then add some of the juice.
At the price of tomatoes I will have to pass on this one. Of course, if a recipe isn’t the instant variety, I pass on all of them anyhow.
Darlene – I understand your wanting meals to be instant. I like to prepare a meal and leave the oven to do the work while I play! Coming back into the kitchen with the aroma invading my nostrils and tempting my taste buds makes the work involved worthwhile.