Food Monday ~ Roasted Ratatouille
Roasted Ratatouille
Preheat the oven to 220°C
In a bowl mix
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, finely chopped
- 1 handful fresh basil leaves,
- 1 handful fresh parsley
- 1 heaped teaspoon coriander seeds, crushed
- freshly milled black pepper
- 1 rounded dessertspoon salt
Chop in chunky dice
- 2 medium courgettes
- 1 small aubergine
- 1 medium onion
- 1 each small red and yellow pepper
- 1 lb ripe tomatoes skinned
Add to oil mixture and stir until well coated. Using a slatted spoon, spread in a single layer on a shallow roasting tray. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges.
Serve with a baked potato or pasta and a side salad.
** When making this dish for one, I dice the potato and include it in with the vegetables and serve with a side salad. A tasty lazy dish, just what I need today, 
Geri Atric said,
March 8, 2010 at 12:00 pm
Ummm… sounds delicious! I have actually cooked a thick stew to eat today (and tomorrow!) but will copy this recipe of yours for a later date - and will also send it to my vegetarian daughter and son-in-law in Scotland. My girl is into growing all her own veggies and is always looking out for new and tasty ways to cook them.
Thanks GM. Bon appetit!!
Grannymar said,
March 8, 2010 at 3:01 pm
Geri - It is tasty and for the non veggies, a few lardons, rolled pancetta or diced chicken added with the veg mixture when tossing will add extra flavour!
Magpie11 said,
March 8, 2010 at 6:02 pm
Oooh! Rat tail…lurvely!
Sorry I couldn’t resist it!
Grannymar said,
March 8, 2010 at 6:28 pm
Magpie - I lurv it!
steph said,
March 8, 2010 at 9:58 pm
I like all-in-one dishes like these.
The ingredients are now on my shopping list.
Please Missus, do you use tinned tomatoes (drained)?
btw I adapted your broccoli and almond soup recipe today by using courgettes and leeks and almonds together with a homemade stock and it was yummy!
Grannymar said,
March 8, 2010 at 10:04 pm
Steph - I use fresh tomatoes, but I know some recipes call for the tinned variety. I would add the drained tomatoes and if more liquid is needed then add some of the juice.
Darlene said,
March 8, 2010 at 10:26 pm
At the price of tomatoes I will have to pass on this one. Of course, if a recipe isn’t the instant variety, I pass on all of them anyhow.
Grannymar said,
March 8, 2010 at 11:31 pm
Darlene - I understand your wanting meals to be instant. I like to prepare a meal and leave the oven to do the work while I play! Coming back into the kitchen with the aroma invading my nostrils and tempting my taste buds makes the work involved worthwhile.