Baked Ratatouille

What's better than a beautiful rich Ratatouille? A Baked version! We love this as a side but truthfully you can eat it straight out of the dish, it's that amazing!

Tip: Get creative and mix the veggies up a little with squash or eggplant.

Hint: You can use any sturdy herbs to flavour the oil or alternatively you could add dried herbs to the passata.

Prep time: 10 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

3 teaspoons of extra virgin olive oil

1 garlic clove, sliced

1 small sprig of fresh rosemary

2 tablespoons of tomato passata

1/2 vine ripened tomato, sliced

1/2 small zucchini, sliced

1/4 red onion, sliced thick

1/4 small capsicum, sliced

Himalayan or sea salt & cracked black pepper to taste

Method

Place the oil, garlic and rosemary in a small pan and heat to medium, cook until garlic is just starting to brown. Remove from heat and set aside while you prepare the vegetables.

Heat your oven to 200°C/400°F/Gas mark 6

Grease a 2 cup ramekin and pour the passata into the base. Add the vegetables in any order, you can stack or place them in sideways as the result will be the same. Season with salt and pepper.

Remove the rosemary from the oil and discard it. Gently pour the oil over the vegetables pushing the garlic slices down between the vegetables to avoid them burning.

Bake in the oven for 15 to 20 minutes or until done to your liking.

Serve alone or with your favourite protein.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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