This Autumn why not enjoy some rustic ratatouille. It is really simple yet wonderfully colourful.
Tuck in quick - before it's all gone!
Ingredients
Serves Four
225g cherry tomatoes
1 red onion
1 medium aubergine (eggplant)
1 yellow pepper
2 red peppers
2 courgettes (zucchini)
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
Method
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
1 red onion
1 medium aubergine (eggplant)
1 yellow pepper
2 red peppers
2 courgettes (zucchini)
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
Method
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
Aubergines (eggplants) are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition, they are also high in the minerals copper, magnesium and manganese. Aubergines have been recommended for those managing type 2 diabetes or managing weight concerns. Initial studies indicate that phenolic-enriched extracts of aubergine/eggplant may help in controlling glucose absorption, beneficial for managing type 2 diabetes and reducing associated high blood pressure (hypertension). Aubergines may also help to lower LDL (bad) cholesterol levels. These positive effects are likely to be down to nasunin and other phytochemicals in aubergines.
Read more about aubergines here
~ xx oo xx ~
You will find a variety of articles/recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team
All the best Jan
36 comments:
...looks yummy.
YUM
This looks so good. Seems google got the blogger fixed. Trying to catch up with comments. Have a lovely evening.
Gracias por la receta. Te mando un beso.
That looks very yummy. I planted some eggplant this year in my garden but didn't get any-sadly. I guess I'll need to buy one to make this recipe. Happy mid-week.
wow eggplant has some good things for a few ailments
Ricetta da provare.Grazie
YUM.
Ratatouille is a summer favourite around here. And leftovers are good with scrambled eggs for breakfast!
It surely looks colourful and appetizing!
I love ratatouille especially cold in summer
Interesting about the egg plants and read a nice recipe too.
Me encanta la berenjena y la comemos bastante. Besos.
Always such a vibrant dish, and so tasty too.
Red onion, aubergine, yellow & red pepper, courgettes, garlic ... I can see all my favourite veggies in your recipe. Not to mention of olive oil :-)
Thank you for sharing!
This looks great! Thanks for sharing! Valerie
Looks delicious and sounds very easy to make.
Take care, enjoy your day!
Thank you! Will give it a try using regular tomatoes.
Cherry tomatoes quickly upset my system. Weird because regular tomatoes don't.
Looks delicious!
I like the look of this veery much. I don't think I have ever made it. Thank you Jan and all the best!
Thank you for the reminder to make this delicious dish!! :-)
My ONE eggplant is just about ready to harvest out of my garden.
Delicious salad and very colorful.
Hugs and greetings.
A new one for me, it looks delicious.
Jo
That looks really good and I love that it's baked, not done on the stovetop.
That looks good.
I haven't made Ratatouille for years. Time to change that I think!
Hello,
This is a delicious way of eating vegetables, and it's all heathy food. It's been a while since I have made it, but like David, it's about time I made it again. Thanks for reminding me.
All the best.
Otoño rico en colores. Para comerlos y ver los de la naturaleza.
Gracias por la receta.
Un abrazo.
Yum!
Yup that is calling to me! Looks so good. And I do love aubergines so very much :-D
Looks really delicious and healthy. Thanks for the recipe. Greetings.
Yummy! What a great recipe.
I've never had those.
Pleasant blog on taste, I love it.
That looks and sounds delicious! I have so much trouble cutting eggplant I've finally just given up :(
Post a Comment