Roasted Mediterranean vegetables or ratatouille

Roasted_Veg

This makes a substantial quantity – enough for about 10 people as a side dish. I have a variety of uses for it: chopped, you can mix it with couscous, together with nuts, dried fruits, grains and a dressing made from harissa, oil and vinegar to make a excellent salad; mix it with passata and pasta, and top with grated cheese and you have a pasta bake (30 minutes at 180C (gas mark 4)); or just as a cold, cooked salad (with some salad dressing).

  • 1  aubergine (cut into pieces about 3x3x1cm – they don’t have to be square!)
  • 1 large courgette (cut into quarters lengthwise, and then cut into 3cm pieces)
  • 3 cloves of garlic (chopped or finely crushed)
  • Large pinches of dried basil and oregano (or fresh equivalents)
  • Freshly ground black pepper
  • Olive oil
  • 1 large onion (cut into narrow wedges (and broken up))
  • 2 large peppers (different colours – deseeded and cut into 3x1cm lengths)
  • 200g small tomatoes (skinned – the skins will be easily removed if you cut a small cross through the skin of each tomato, and then steep in boiling water for 30 seconds, drain, and plunging into cold water before pulling off the skins)
  • 1/2 lemon

Set the oven at 180C (Gas mark 4). Put the aubergine and courgette pieces into a large roasting tin. Sprinkle with plenty of olive oil, garlic, the herbs and black pepper.  Cook in the oven for about 15 minutes,

Add the onion and the peppers and mix well. Cook for a further 15 minutes, then arrange the tomatoes on top of the vegetables, then turn down the oven down 150C (Gas Mark  2) and cook for a further 20 minutes,

Remove the vegetables from the oven and sprinkle with lemon juice. Serve immediately or allow to cool and store in the fridge (the should last about a week).

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3 thoughts on “Roasted Mediterranean vegetables or ratatouille

  1. Pingback: Baked pasta with roast vegetables and cheese | cookingacontinuum

  2. Pingback: Tomato pasta bake | cookingacontinuum

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