Quick & Easy

Roasted ratatouille with rye toast

roasted ratatouille with rye toast
4
15M
20M
35M

Ingredients

Method

1.Preheat oven to 200°C/390°F.
2.Combine eggplant, zucchini, mushrooms, tomato, leek, garlic and oil in large shallow baking dish; roast, uncovered, in hot oven, stirring occasionally, about 20 minutes or until vegetables are tender.
3.Stir basil, oregano and vinegar into ratatouille. Serve warm on rye bread.

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