Ratatouille with roasted vegetables

Name: Ratatouille with roasted vegetables
Ingredients: 2 medium onions (300 g); 1 medium courgette (200 g); 1 medium eggplant (300 g); 1 medium red pepper (150 g); 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 6 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 medium tomatoes (450 g); 2 garlic cloves; 15 g parsley

Season - Ratatouille with roasted vegetables by Carla H. - Recipia

The courgette and eggplant are roasted before they go into the sauce, so the Ratatouille keeps its soft, lightly browned pieces. The tomatoes cook separately for a few minutes, then bring the onion, pepper and other vegetables together in a light sauce with rosemary and thyme. I serve it with bread to mop up the sauce. Preparation: 20 minutes. Cooking: 28 minutes. Total time: 48 minutes. Serves: 4. About 270 kcal and 4 g of protein per serving.

Ingredients

2 medium onions (300 g)
1 medium courgette (200 g)
1 medium eggplant (300 g)
1 medium red pepper (150 g)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
3 medium tomatoes (450 g)
2 garlic cloves
15 g parsley

Preparation

1. Heat the oven to 200°C. Cut the onions, courgette, eggplant and pepper into evenly sized cubes. Put them on a baking tray. 2. Finely chop the rosemary and thyme. Add them to the vegetables along with 3 tablespoons of oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well and roast for 20 minutes, until softened and lightly browned at the edges. 3. Dice the tomatoes and finely chop the garlic. Heat the remaining 3 tablespoons of oil in a saucepan and cook the tomatoes over medium heat for 5 minutes, until they release their juices. 4. Add the garlic and cook the sauce for another 3 minutes, stirring, until fragrant. Turn off the heat. 5. Add the roasted vegetables to the saucepan and gently stir until coated in sauce. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then the finely chopped parsley.

Notes

Medium-sized eggplants and courgettes have fewer large seeds than overgrown ones, and the cubes come out more even. If the courgette is very watery, remove the seeded center before cutting it; otherwise liquid can collect on the tray. Don’t rush the tomatoes’ five minutes: once they soften and start releasing their juices, the sauce base is ready for the garlic. I came across this method while watching the Laura in the Kitchen channel, which inspires me a lot. Like a vegetable stew, it has sauce and soft pieces, but roasting helps the vegetables hold their shape. It keeps in a covered container in the fridge for up to 3 days and can be made a day ahead. Fresh bread is good for mopping up the sauce left on the plate. For a different flavor, replace the fresh rosemary and thyme with 1 teaspoon of each, dried.