Oven Roasted Ratatouille

Slow cooking isnt just for meat. This looks beautiful with all the different vegies and its so easy to throw together. For vegetarians, add some chickpeas. For the others, layer it over chicken or lamb!

The ingredient of Oven Roasted Ratatouille

• 60ml 1 4 cup extra virgin olive oil
• 1 about 400g eggplant cut into 4cm pieces
• 2 zucchini trimmed halved lengthways coarsely chopped
• 2 red onions halved cut into wedges
• 1 red capsicum halved seeded cut into 4cm pieces
• 1 yellow capsicum halved seeded cut into 4cm pieces
• 3 garlic cloves finely chopped
• 1 tbsp chopped fresh rosemary
• 6 about 650g roma tomatoes quartered
• 1 4 cup chopped fresh continental parsley

The Instruction of oven roasted ratatouille

• preheat oven to 200u00bac heat the oil in a large baking dish in oven for 5 minutes stir in the eggplant zucchini onion combined capsicum garlic and rosemary to coat top with tomato
• bake for 45 minutes or until the vegetables are tender stir in the parsley

Nutritions of Oven Roasted Ratatouille

fatContent: 144 595 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 1 5 grams saturated fat
sugarContent: 9 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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