Roasted Ratatouille

Roasting veggies is such an easy way to cook, especially when you've got other things to do.  I love experimenting with different ways of putting them together and this my version of a roasted ratatouille.

Ingredients

2 medium aubergine (eggplants)
3 courgettes (zucchini)
1 red pepper (capsicum)
1 orange pepper (capsicum)
1 large onion
1 bulb garlic - peeled and cloves separated
Olive oil
Salt
Rosemary
5 tomatoes - roughly chopped
Parmesan - grated


Cut the aubergines, courgettes, peppers and onion into large pieces.  Put them into a large bowl, with the garlic cloves and pour a nice glug of oil over them.  Sprinkle with salt and rosemary and stir well.

Spread the veggies out onto two oven trays and place in the oven at 200 degrees C.  Roast for approx. 45 minutes.  Divide the roughly chopped tomatoes between the two trays, stir well and return to oven for a further 30 minutes until the tomatoes soften and the other vegetables are browned.  Add a good sprinkling of grated parmesan and stir again.

Serve warm, with baked fish, or anything else for that matter!

Enjoy!

Caryl ♥