Oven baked ratatouille

Tuesday, 22 October 2013
This is a great recipe.  Chop up a load of veg, shove them in the oven, leave for an hour and a half, eat.

Two servings at only 2pp each.  Not bad.

Ingredients: -
One aubergine, cut into chunks
One very large (or two average!) globe courgette, cut into chunks
Five garlic cloves, peeled and bashed
One shallot, chopped into chunks
One red pepper, cut into squares
One yellow pepper, cut into squares
One average waxy potato, or an all rounder like a Maris Piper, cut into chunks
Five tomatoes, chopped into quarters
Two bay leaves

Preheat oven to gas mark 4.  Bung all the ingredients in a deep roasting dish and toss.  Add a splash of water.
Put in the oven.  Cook for an hour and a half, shaking the dish on a couple of occasions.

Serve with bread or rice.  We had with a Marks and Sparks Stonebaked garlic bread again - told you it was a bit of a favourite these days!

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