Quick & Easy

Vegetable ratatouille

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.
2H 15M



1.Preheat oven to 220°C/200°C fan-forced.
2.Combine celeriac, carrot, parsnip, kumara and half the oil in large deep baking dish. Roast about 50 minutes or until vegetables are tender and browned lightly, stirring once, about halfway through cooking time.
3.Heat remaining oil in large pan on stove top; cook onion, garlic and oregano leaves until onion softens. Add paste; cook 1 minute. Add undrained tomatoes, wine and the water; boil, uncovered, 10 minutes.
4.Add tomato mixture to vegetables in dish; toss gently. Sprinkle with combined cheeses, breadcrumbs, rind, parsley and chopped oregano. Bake, in oven, about 20 minutes or until top browns lightly.

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