Roasted ratatouille

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This dish can be enjoyed for breakfast, lunch, dinner or simply as a snack.

Breakfast idea: Why not add two pouched eggs and a tablespoon of avocado. 

Lunch idea: have with a serve of tinned pink salmon and a cup of leafy greens.

Dinner idea: Boiled potatoes, steamed corn and broccoli with a side of leafy greens.

Serves 6

Ingredients:

  • 1 eggplant, cut into 2.5cm cubes
  • 1 sweet potato, cut into 2.5cm cubes
  • 1 red capsicum, seeds and vain removed cut into 2cm pieces
  • 1 zucchini, cut into 2.5cm sliced diagonally
  • 1 beetroot, cut into 2.5cm cubed
  • 2 whole tomatoes, cut into 2cm chunks
  • 1 red onion, sliced roughly
  • 3 cloves garlic, whole
  • 400 grams tinned tomatoes

Seasoning:

  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves extra, crushed
  • 2 tablespoons mixed herbs
  • 1 tablespoon dried rosemary
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons honey

Method:

  1. Preheat oven to 180 degrees Celsius.
  2. Place the eggplant in a large bowl and sprinkle with salt, set aside for 30 minutes. This method is used to remove excess water. After 30 minutes pat dry with paper towel, set aside. Discard paper towel.
  3. In meantime prepare a baking tray with baking paper, set aside.
  4. In a clean large bowl toss in eggplant, sweet potato, beetroot, capsicum, zucchini, tomatoes (not tinned), onion and garlic. Set aside.
  5. Mix all “seasoning” ingredients in a glass jar and shake thoroughly mixing through evenly. Then pour contents onto vegetables and mix through until all vegetables are coated.
  6. Place vegetables evenly on baking tray and bake for half an hour or until golden.
  7. In mean time heat tinned tomatoes in a saucepan over medium heat until tomatoes reduce and go pulpy, turn off heat, set aside.
  8. Once vegetables are cooked take out of oven and pour over tomatoes from saucepan, mix through gently

Nutritional analysis per serve

  • Energy:                115 Cals/ 480kJ
  • Protein:                                     5g
  • Fat:                                            4g
  • Saturated fat:                         0.6g
  • Carbohydrate:                          15g
  • Sugars:                                       1g
  • Fibre:                                         8g
  • Sodium:                                416mg

 

 

 

 

 

Theresa Gray