Baked Vegetable Ratatouille

"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."
 
Download
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Julie Bs Hive photo by Julie Bs Hive
photo by ncmysteryshopper photo by ncmysteryshopper
photo by Engrossed photo by Engrossed
photo by Diana 2 photo by Diana 2
Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. This is delicious! We loved the combination of vegetables and the omission of eggplant. I baked mine on a foil lined baking sheet and chopped rather than diced the vegetables. Thank you so much.
     
  3. Pretty tasty... I am trying to eat more vegetables and this is a great start to doing that! Thanks for sharing this recipe!
     
  4. This recipe was fantastic. My husband actually told me not to lose this one. Thanks.
     
  5. I LOVED it. This is now a regular in my house. Have even surved it to guests who were very impressed. The only thing I do differantly is to use crushed fresh garlic.
     
Advertisement

RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes