Roasted Ratatouille
Ratatouille is a great dish year round, whether room temperature at a summer barbecue or piping hot in winter. If making in summer, use fresh tomatoes for a slightly lighter flavour. The addition of a little saffron adds some sunshine to an already great tasting dish. If you would like to turn this into a pasta sauce, add 1 tbsp of our new Risotto Spice Blend, classic Italian Herbs, or Bolognese Seasoning.
Prep Time:
15 mins
Cook Time:
1 hour
Total Time:
1 hour 15 mins
Yield:
Serves 8
Cuisine:
Mediterranean
Scale
Ingredients
- 800g (4) eggplant, cut into 5cm pieces
- 600g (6) zucchini, cut into 5cm pieces
- 4 red & yellow capsicum, cut into 5cm pieces
- 2 red onions, peeled and cut into 8 wedges
- 1 head of garlic
- 680ml passata or 8 large ripe tomatoes, chopped
- 60ml (1/4) cup olive oil
- 2 tsp sea salt
- 1 tsp Herbie’s Herbs de Provence
- 1/2 tsp Herbie’s Kashmiri Saffron, soaked in 1 tbsp warm water
- 1/2 tsp Herbie’s Thyme Leaves
- fresh basil, to serve
Instructions
- Pre-heat oven to 180C.
- Place vegetables on roasting trays without overlapping too much (this will be at least 3 trays worth), drizzle with olive oil and sprinkle over salt.
- Roast for 45 minutes until vegetables are softened.
- Add vegetables with passata, thyme and saffron to a large casserole dish. Push the soft, roasted garlic cloves out of the skin and stir through.
- Simmer for 15-20 minutes and taste for seasoning.
- Serve with fresh basil leaves.
Find it online: https://www.herbies.com.au/recipes/roasted-ratatouille/
Nutritional Information
Serving Size
370g
Calories
180
Sugar
14g
Sodium
0.06g
Fat
8g
Saturated Fat
1.2g
Carbohydrates
17g
Fiber
6.2g
Protein
5.5g
0.5g
8g