Oven Roasted Ratatouille Niçoise
Throw a tray of this classic Ratatouille Niçoise in the oven to roast while you prepare other dishes or entertain guests.
Equipment
Ingredients
- 1 Red onion
- 2 Aubergine /eggplant
- 2 Bell peppers
- 2 Courgettes /zucchini
- 500 grams (1 lb) Cherry tomatoes
- 1 Garlic clove
- 3 tablespoon Extra virgin olive oil
- 8 leaves Fresh basil
- Salt and cracked black pepper
Instructions
- Preheat the oven to 190C/375F or 170C/340F fan.
- Skin the tomatoes. In a bowl or large saucepan, pour boiling water over the tomatoes and let them sit for 1 minute. Gently drain and slip the skins off with your fingers (be careful, they will be hot).
- Finely dice the garlic and chop the remaining vegetables into small, similar-sized pieces around the same size as the tomatoes.
- Add one tablespoon of olive oil and some salt and pepper to the oven tray, and then add the vegetables with the tomatoes on top. Add another tablespoon of olive oil and half the fresh basil and season with salt and pepper.
- Roast the ratatouille for one hour. Then stir through another tablespoon of olive oil and serve garnished with more fresh basil.
Notes
Try and use small or medium size courgettes and aubergines. The larger varieties contain a lot of water, which will create steam in the oven and stop the ratatouille from cooking so well.
If you can only find large ones, cut them up ahead of time and salt them in a sieve over a bowl to release the excess moisture. Let the water drip out into the bowl for 30 minutes and also blot with paper towels before adding them to the tray.
Store in an airtight container and use within 3-4 days. This recipe also freezes and reheats well.
Nutrition
Calories: 97kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 8mgPotassium: 476mgFiber: 5gSugar: 7gVitamin A: 1.082IUVitamin C: 51mgCalcium: 25mgIron: 1mg
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