Recipes

The healthy chef roast vegetable ratatouille

Apr 28 08:40am
Ingredients
  • 2 eggplants, cut into chunks or 500 g pumpkin, cut into chunks.
  • 3 zucchini, cut into chunks
  • 2 capsicums cut into chunks
  • handful basil leaves, shredded
  • 1 x 400 g tin cannellini beans, drained
  • 2 red onion, chopped
  • 4 cloves garlic, crushed
  • 2 x 400 g tin chopped peeled tomatoes
  • 1 teaspoon smoked paprika
  • Sea salt and black pepper to season
  • Grated Parmesan or feta to serve (optional)
Method
  1. Preheat oven to 220C. Combine the eggplant, zucchini and capsicum onto a roasting dish and drizzle over 2 tablespoons of olive oil along with a little sea salt and pepper. Roast in the oven for about 20 minutes until veggies are soft. Meanwhile saute the onion and garlic in a pot until soft then add the tomatoes, paprika, beans and fresh basil. Remove veggies from the oven and combine with your tomato sauce. Serve in bowls garnished with a little extra basil and fresh grated parmesan and some crusty bread or steamed brown rice or smashed sweet potato
  2. To make a pot pie
  3. Divide into individual pie dishes and top with a few chunks of feta and cooked pastry lid.
  4. To make a lasagne
  5. Layer the ratatouille in-between cooked pasta sheets and top with ricotta and a little provelone then bake in an oven until golden.
By Teresa Cutter, www.thehealthychef.com.au
3 Comments Report Abuse
1. i_alt - Apr 28 08:49am
Thanks Teresa, what a simple and easy idea
2. rebecca_bradford - Apr 29 07:52pm
This was a great dish. Simple easy and delicious. I turn half into the lasagne. Great meal thanks
3. chrisub46 - May 11 09:13am
Thanks for an easy and cheap meal. We added cooked sausages, that we cut up. Delicious!
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