Name: Oven-roasted ratatouille with almond gremolata
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 2 baby eggplants (120g), chopped coarsely; 1 medium zucchini (120g), chopped coarsely; 1 small red capsicum (150g), chopped coarsely; 1 clove garlic, crushed; 2 teaspoon olive oil; 100 gram mushrooms, chopped coarsely; 125 gram cherry tomatoes, halved; Almond gremolata; 1 teaspoon finely grated lemon rind; 2 tablespoon toasted slivered almonds, chopped coarsely; 1 clove garlic, crushed; 2 tablespoon coarsely chopped fresh basil; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Oven-roasted ratatouille with almond gremolata

Serves 1

Prep

20M

Cook

50M

Total

1H 10M

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Ingredients

2 baby eggplants (120g), chopped coarsely

1 medium zucchini (120g), chopped coarsely

1 small red capsicum (150g), chopped coarsely

1 clove garlic, crushed

2 teaspoon olive oil

100 gram mushrooms, chopped coarsely

125 gram cherry tomatoes, halved

Almond gremolata

1 teaspoon finely grated lemon rind

2 tablespoon toasted slivered almonds, chopped coarsely

1 clove garlic, crushed

2 tablespoon coarsely chopped fresh basil

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine egg plant, zucchini, capsicum, garlic and oil in small shallow baking dish. Roast uncovered 30 minutes stirring occasionally. Add mushroom and tomato; roast uncovered about 10 minutes or until vegetables are just tender.

3.Meanwhile, combine ingredients for almond gremolata in small bowl.

4.Serve ratatouille topped with gremolata.

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