Rustic ratatouille is really simple yet wonderfully colourful. Tuck in quick - before it's all gone!
Serves Four225g cherry tomatoes
1 red onion
1 medium aubergine (eggplant)
1 yellow pepper
2 red peppers
1 fennel bulb, small
90ml olive oil
1 garlic clove, peeled and roughly chopped
10g fresh basil, torn
1 pinch salt
1 pinch black pepper
1. Pre-heat the oven to Gas Mark 4, 220°C, fan 200°C.
2. Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onions.
3. Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper.
4. Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil.
5. Mix well and return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain reasonably crunchy in texture.
6. Remove from the oven, season to taste and serve.
Nutrition Per Serving:
Carbohydrate 13.6g Protein 4.1g Fat 11g
From an original idea here
All the best Jan
Love the look of this one Jan, would be perfect as a substantial side to a protein ✨
I love this dish. Make it from time to time.
it's very pretty as well!!
It's like a rainbow in a dish. Delicious.
...rustic and yummy!
That's so simple! Wow! And I LOVE gouda!
I should try this!
It is colorful. I would love this dish. YUM!
Enjoy your day and new week ahead!
Colourful dishes are really nice!
This looks like a wonderful recipe. I've spent a bit of time checking out a few posts in your blog and you have some great ideas - I also agree that fats are not the enemy. -Jenn
Who could resist food like this? Hugs, Valerie
Looks delicious Jan, a lovely looking dish.
Great, tasty dish!
It goes well with couscous.
Love ratatouille and great recipe you shared!
Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)
Looks yummy! I love eggplant, especially those smaller ones used in some Thai dishes. And roasting vegetables has become one of my favorite way to prepare them these days, so this recipe sounds made to order. Thanks!
Eat your colors! :-)
Looks pretty..so simple
Sounds so good! I love new recipes for veggie dishes. Thanks! :)
Beautiful to eat, the salad is lovely.
This is a wonderful way to eat a lot of vegetables at once--nice and healthy and delicious!
My mouth is watering, that looks fantastic!
How can that not be absolutely delicious?!
Thank you, Jan, for this wonderful recipe. I just so happen to have everything on hand. :)
Colorful and certainly delicious.
Have a nice week
Divagar Sobre Tudo um Pouco
Yes, looks tasty and colorful. We like eggplant at my house.
Me encanta. Besitos y buena semana.
Oh my yum, Jan. Minus the oil, this is something I would try. It sounds SOOOO GOOOD!
The colours (and taste) are glorious!
looks great but it is too hot for cooking today. :(
Tem uma cores muito apelativas e deve ser delicioso.
Um abraço e boa semana.
Dedais de Francisco e Idalisa
O prazer dos livros
Oh WOW...this looks truly amazing - all those wonderful colours!
I just HAVE to try this!!
Thank you so much.:))
This sounds like a fabulous and wonderful veggie meal, Jan. SO glad you shared it, because I'm a HUGE fan of eggplant.
Ooh this looks gorgeous, look at all that colour! Food always tastes nicer if it looks this good. Thanks for sharing xx
Oh that looks so good.
That looks very yummy, thank you! I love eggplants, thanks for the information on them too.
that does sound good and very colorful!
Jan, thank you so much! Happy August!
con esos ingredientes, debe de estar muy apetitoso y sobre todo con pocas calorías.
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