Roasted Vegetable Ratatouille

This vibrant ratatouille is a delicious vegetarian main.

The ingredient of Roasted Vegetable Ratatouille

• 1 large about 400g eggplant ends trimmed cut into batons
• 3 about 350g green zucchini ends trimmed cut into batons
• 6 about 350g yellow squash ends trimmed halved thickly sliced
• 1 large red capsicum halved deseeded thickly sliced
• 1 bunch baby dutch carrots scrubbed ends trimmed halved lengthways cut into 5cm long pieces
• 1 red onion halved cut into thin wedges
• 3 4 garlic cloves unpeeled
• 1 1 5 tablespoons olive oil
• freshly ground black pepper
• 4 about 500g ripe egg tomatoes coarsely chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon warm water

The Instruction of roasted vegetable ratatouille

• preheat oven to 230c place the eggplant zucchini squash capsicum carrot onion garlic and 1 tablespoon of the oil in a large roasting pan season with pepper and toss to combine cook in preheated oven turning occasionally for 30 35 minutes or until golden brown remove from oven and sprinkle with the tomato cook turning occasionally for a further 15 minutes or until tomato softens remove from oven
• remove the garlic cloves from the roasting pan squeeze the pulp from the skin into a small bowl and use a fork to mash until smooth add the vinegar water and the remaining oil and whisk to combine drizzle the ratatouille with garlic mixture and toss to coat
• serve immediately with rice see notes

Nutritions of Roasted Vegetable Ratatouille

calories: 89 625 calories
calories: 4 grams fat
calories: 0 5 grams saturated fat
calories: 9 grams carbohydrates
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calories: 4 grams protein
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