Ratatouille is packed full of vegetables, providing you with fibre, antioxidants and essential vitamins C and A keeping your immune system and eyes healthy.
Oven-Roasted Ratatouille
This versatile one-pan wonder brings the Mediterranean to your table.
Ingredients
- 1 medium zucchini, coarsely chopped
- 1 medium red onion, cut into wedges
- 1 medium red capsicum, cut into 4 cm pieces
- 3 medium tomatoes, quartered
- 1 garlic clove, finely chopped
- ½ tbsp rosemary, freshly chopped
- salt and pepper, to taste
- ¼ cup basil leaves, fresh
- 2 tbsp extra virgin olive oil
COOK MODE
Instructions
- Preheat the oven to 200°C/390°F.
- In a medium baking dish or roasting pan, add the chopped zucchini, red onion, capsicum, tomatoes and finely chopped garlic cloves. Sprinkle with chopped fresh rosemary, salt and pepper.
- Drizzle the olive oil evenly over the vegetables and gently toss to ensure they are well coated.
- Place the vegetables in the oven and roast for 25-30 minutes or until the vegetables are tender and slightly caramelised.
- Remove the ratatouille from the oven and garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container, and refrigerate for up to 3-4 days. To reheat, warm in a microwave-safe dish or on the stovetop before serving. Oven-Roasted Ratatouille can be versatile for creating new meals:
- Ratatouille Zoodles: Mix with cooked zoodle pasta and grated cheese.
- Ratatouille Omelette: Fold into beaten eggs with cheese.
- Ratatouille Cauliflower Rice Tuna Bowl: Serve over cauliflower rice with tinned tuna
- Ratatouille Frittata: Mix with eggs and bake in a frying pan..
Nutrition (per serve)
Net Carbs: 13.6gProtein: 4gFat: 14.5gFiber: 5.3gCalories: 201kcal
