Roasted ratatouille
Zucchini, eggplant, bell peppers, tomatoes and onion coated in a Provençal herb and olive oil dressing and roasted until sweet and tender.


14 oz (420g) canned chopped tomatoes
2 cloves garlic—minced
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
½ teaspoon sugar
1 tablespoon finely chopped fresh parsley
½ teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion—thinly sliced and separated into rings
2 red peppers—cut into strips
1 green pepper—cut into strips
2 zucchini (courgette)—cut into half-inch rounds

1 eggplant (aubergine)—cut into 1-inch cubes


PREHEAT oven to 400F/200C. MIX together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined. OIL a baking dish with 2 tablespoons of the olive oil. START by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant. SPOON a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer. REPEAT the process to make 4 layers. COVER and bake for 45 minutes, then uncover and bake for a further 30 minutes. REMOVE from the oven and allow to stand for 10 minutes, then stir the roasted vegetables together before serving.

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