Prep 20 mins
Cook 30 mins
I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.
- 7 tablespoons olive oil
- 1 lb eggplant
- 1 lb zucchini
- 6 shallots
- 4 plum tomatoes
- 2 red peppers
- 1⁄2 tablespoon red wine vinegar
- 1 garlic clove, minced
- salt and pepper
- Preheat the oven to 425°F or 220°C and lightly oil two large trays.
- Top and tail the eggplant and slice it lengthways into six slices.
- Halve the unpeeled shallots and the plum tomatoes.
- Quarter and de-seed the peppers.
- Lay out the eggplant on one tray.
- Also put the peppers and shallots-- skin side up-- on the tray.
- On the other tray, lay out the zucchini slices and tomatoes, cut side up.
- Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
- Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
- When you take out the tray, you can peel the peppers if desired.
- Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
- The skins should now slide off.
- Get a glass serving bowl and lay the eggplant slices in the bottom.
- Season with salt and pepper and add the courgettes.
- Season again.
- Scrape the tomatoes and shallots out of their skins.
- Slice the peppers and then combine all three to make the last layer.
- Now drain the juices from the tomato baking tray into a bowl.
- Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
- Pour over the salad and let cool before serving.
I love roasted vegetables and came up with a recipe similar to this one. I roasted some garlic too but instead of making a cold salad with it, I finished it off as a hot ratatouille. I mashed three cloves of the roasted garlic in some of the liquid from the vegetables, then add the vegetables and simmered for 5 minutes to get a more traditional consistency. I never peel the eggplant either. Good to see no instruction to peel it - or salt it! I'll give the salad a go.
Excellent recipe. I did make a few changes, though. I added 4 cloves of unpeeled garlic to the veggies and when they finished roasting I peeled the garlic. Also I served it a little differently, I mashed all the veggies with a potato masher so that all the veggies blended together and all the flavors mingled. For the dressing I mixed the juice of one lemon with a tablespoon of balsamic vinegar and a tablespoon of olive oil.