Vegetable Stew (Based on Ratatouille)

Name: Vegetable Stew (Based on Ratatouille)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 large onion, chopped; 1 tablespoon garlic; 1 eggplant, cut into 2cm dice; 1 medium red bell pepper, cut into 2cm squares; 1 medium zucchini, quartered lengthways, cut into 2 cm chunks; 6 small potatoes, scrubbed and quartered; 3 large tomatoes, cut into chunks; 1 small red chili, chopped; 1 tablespoon rosemary, finely chopped; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup frozen peas; 2 tablespoons chopped parsley

(1)

Recipe by JustJanS

We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal.

READY IN: 1hr 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

large onion, chopped
1

tablespoon garlic
1

eggplant, cut into 2cm dice
1

medium red bell pepper, cut into 2cm squares
1

medium zucchini, quartered lengthways, cut into 2 cm chunks
6

small potatoes, scrubbed and quartered
3

large tomatoes, cut into chunks
1

small red chili, chopped
1

tablespoon rosemary, finely chopped
1

tablespoon red wine vinegar
1

tablespoon olive oil
1

teaspoon salt
¹⁄₂

teaspoon pepper
1

cup frozen peas
2

tablespoons chopped parsley

DIRECTIONS

Preheat oven to 190c.
Place all ingredients EXCEPT peas and parsley .in a large baking dish and stir well to combine.
Bake for about 1 hour (or until the potatoes are tender) stirring once or twice during cooking.
When the potatoes are tender, add in the peas and cook a further 5 minutes then remove from the oven and stir through the chopped parsley.

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