Baked Vegetable Ratatouille

READY IN: 1hr 15mins
Recipe by Mandy

This is a great side to a nice steak, very colourful, flavoursome & simple to make too! You could add eggplant to this also but I don't like so it's not included in my recipe.

Top Review by JustJanS

We really enjoyed this thanks Mandy. I made the whole recipe for the two of us but reduced the oil to three teaspoons of lemon infused olive oil. I didn't have a yellow capsicum, so used a big red and medium green one and a large zucc. I used 2 ripe regular tomatoes cut into a largish dice and they worked fine. Russ and I love eggplant, but the tiny supermarket here in town didn't have any. We didn't miss it at all. I seasoned with freshly ground black pepper and tossed through some shredded basil before serving. I made this again in the same week but as we had a vegetarian eating with us, I also crumbled over some feta cheese at the end. Yummo.

Ingredients Nutrition

Directions

  1. Place all vegetables in an ovenproof dish.
  2. Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
  3. Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
  4. If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.

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