Irresistible Oven-Baked Ratatouille Recipe
This irresistible oven-baked ratatouille recipe from my cookbook "Earth to Table" is perfect for dinner, lunch, or even breakfast. Made with just a few plant-based ingredients like capsicum, zucchini, onion, and garlic, it's a fantastic dish that can be cooked long and slow or short and fast. The recipe takes about an hour to cook and is packed with antioxidants. It's gluten-free, good for you, and can be enjoyed in various ways. Turn it into a lasagna, fold it through pasta, serve it with crusty bread, or simply eat it straight out of the pan. You can even transform the leftovers into a delicious soup by adding more water and stirring in some pesto. This recipe is versatile and will keep for around four days in the fridge. So, get ready to experience the magnificence of this oven-baked ratatouille!
Ingredients:
- 3 cups of Kin's
- Capsicum
- Zucchini
- Onion
- Garlic
- 2 tins of Roma tomatoes
- Sea salt
- Extra virgin olive oil
- Pesto
- Fresh parsley
- Goat cheese or feta cheese (optional)
Cooking steps:
- Preheat the oven to 180 degrees.
- Remove the core of the Kin's and roughly chop all the vegetables into large chunks.
- Place the vegetables in a baking dish.
- Add the whole cloves of garlic, tins of Roma tomatoes, sea salt, and a glug of extra virgin olive oil to the vegetables.
- Mix everything together so that the olive oil and aromatics are evenly distributed.
- Cover the dish with foil and bake in the oven for one hour, stirring occasionally.
- After an hour, remove the dish from the oven. It should be bubbly and beautiful.
- Finish off the ratatouille by adding dollops of pesto, a sprinkling of fresh parsley, and optional goat cheese or feta cheese.
- Serve and enjoy this delicious, gluten-free, plant-based ratatouille straight out of the pan or try it as a base for lasagna or pasta dishes.
