One of my favourite vegetable dishes is Ratatouille. It is such a flavourful and delicious dish, as well as very pretty and colourful ! But it requires a bit of time browning each vegetable separately, not to mention the splattering mess on the stove top!
Roasting the vegetables in the oven eliminates the mess and also the time and effort. But most importantly, it requires a lot less fat than Ratatouille! You really don’t need a recipe – this is more a matter of throwing your ingredients together and heating up your oven! I have used the same Mediterranean kind of vegetables that would be used for Ratatouille but you can change it around according to your taste.
It is important to roast at a fairly high temperature so that the vegetables are not too soft by the time they are a little browned. You still want to retain a slight crunch in the peppers and onion.
1 green zucchini, thickly sliced
1 yellow zucchini, thickly sliced
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 orange pepper, cut into chunks
1 onion, cut into chunks
1 eggplant, cut into cubes
2 tbsp oil
salt, pepper and garlic to taste
Preheat oven to 425 degrees.
Toss all ingredients until coated with oil and roast on a baking sheet lined with parchment paper until slightly browned.
I find that it takes about 25 minutes in my oven but each oven is a bit different.