Oven Roasted Vegetable Ratatouille

2013-01-09
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow-cooker-beef-bourguignon-recipe

    Slow Cooker Beef Bourguignon Recipe

  • slow cooker baked zucchini recipe

    Slow Cooker Baked Zucchini Recipe

  • pressure cooker mushroom soup recipe

    Pressure Cooker Mushroom Soup Recipe

  • pressure cooker weight loss soup recipe

    Pressure Cooker Weight Loss Soup Recipe

  • slow cooker hot bean gazpacho soup recipe

    Slow Cooker Hot Bean Gazpacho Soup Recipe

Oven roasted vegetable ratatouille. An excellent vegetarian dish.Vegetables cooked in halogen (turbo) oven.Simply yet totally delicious!

Ingredients

  • 2 yellow bell peppers,cut into wedges
  • 2 red onions,peeled and cut into wedges
  • 4-5 cloves garlic,peeled and halved
  • 8-10 tomatoes,cut into wedges
  • 1 small aubergine,cut into wedges
  • 2 courgettes,cut into wedges
  • olive oil
  • balsamic vinegar
  • sea salt and freshly ground black pepper
  • granulated sugar
  • fresh thyme and rosemary leaves
  • 1 jar passata

Method

Step 1

In ovenproof dish combine together all vegetables. Pour over a drizzle of oil,dash dash of balsamic vinegar,and sprinkle with salt and sugar. Add thyme,rosemary and toss to ensure it is all evenly coated.

Step 2

Place high rack in the turbo oven. Arrange vegetable mixture on high rack of turbo oven. Cover and cook at 400°F(200°C) for 20 minut

Step 3

Remove from the turbo oven. Add the passata and mix well.Season with black pepper. Put back in oven and cook for additional 10 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.