Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.
1/4 cup extra virgin olive oil
1 large eggplant, cut into 4cm pieces
2 zucchinis, trimmed and coarsely chopped
2 red onions, cut into wedges
1 red capsicum, seeded and cut into 4cm pieces
1 yellow capsicum, seeded and cut into 4cm pieces
5 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary
6 medium sized Roma tomatoes, quartered
1/4 cup chopped fresh continental parsley
Salt and freshly ground pepper to taste
Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.
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