Healthy Vegan - Oven Roasted Ratatouille
We are continuing to enjoy homegrown fruit and vegetables, because we know it won't last.
So with our homegrown courgettes and homegrown tomatoes, I made an Oven Roasted Ratatouille, and before some of you get all uppity and say its not made this way, blah blah blah...well this recipe comes from a French woman, author of - if its good enough for her, well who am I to argue.
So who is this French woman, well she is Parisian and it is Clotilde Dusoulier author of the best food blog Chocolate and Zucchini. She started her blog in 2003. I can't remember how I stumbled across her originally but I did buy her cookbook also of the same name and from which the recipe comes from.
For those of you who read my blog regular, will know that I am not that keen on ratatouille, so I am always willing to try different recipes that will encourage me to change my mind, well I think I am onto a winner here.
My oven roasted ratatouille was a little more juicy perhaps because I made my oven roasted ratatouille in a large glass oval baking dish (see above), rather than a tray - regardless it was very tasty. We had it with garlic bread to mop up the juices that came from the tomatoes.
For those of you who read my blog regular, will know that I am not that keen on ratatouille, so I am always willing to try different recipes that will encourage me to change my mind, well I think I am onto a winner here.
My oven roasted ratatouille was a little more juicy perhaps because I made my oven roasted ratatouille in a large glass oval baking dish (see above), rather than a tray - regardless it was very tasty. We had it with garlic bread to mop up the juices that came from the tomatoes.
Cake Tomate, Pistache et Chorizo translated as Sun dried Tomato, Pistachio and Savoury Loaf
Oven Roasted Ratatouille
Serves 4 - 6
Ingredients
1 large aubergine, sliced into bite size chunks
2 courgettes, I used both green and yellow variety, sliced into thick coins
4 medium tomatoes, sliced in half
2 red peppers, core removed and sliced
2 red onions, cut into wedges
4 cloves garlic,
Sprig of fresh rosemary
1/2 teaspoon thyme
4 tablespoons olive oil
Salt and pepper to taste
Method
Preheat oven to gas mark 4/180oc.
Put all the vegetables and herb into a large baking dish or tray.
Drizzle with the oil and season with salt and pepper, then stir well to ensure the vegetables are coated in oil.
Cover with lid or foil and bake for 45 minutes. Then remove the lid or the foil and bake for 30 minutes.
Adapted from Chocolate and Zucchini by Clotilde Dusoulier
1 large aubergine, sliced into bite size chunks
2 courgettes, I used both green and yellow variety, sliced into thick coins
4 medium tomatoes, sliced in half
2 red peppers, core removed and sliced
2 red onions, cut into wedges
4 cloves garlic,
Sprig of fresh rosemary
1/2 teaspoon thyme
4 tablespoons olive oil
Salt and pepper to taste
Method
Preheat oven to gas mark 4/180oc.
Put all the vegetables and herb into a large baking dish or tray.
Drizzle with the oil and season with salt and pepper, then stir well to ensure the vegetables are coated in oil.
Cover with lid or foil and bake for 45 minutes. Then remove the lid or the foil and bake for 30 minutes.
Adapted from Chocolate and Zucchini by Clotilde Dusoulier
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