This is a nice variation on the standard ratatouille which is cooked on top of the stove in a big pot. This one is made with (mostly) the same ingredients but the ingredients are roasted and hold their shape better.
Roasted Ratatouille
Roasted Ratatouille Summary: A nice alternative to classic ratatouille
Servings 6
Ingredients
- 2 medium zucchini
- 1 small eggplant
- 1 rounded dessertspoon salt
- 1 lb ripe Italian tomatoes or any other red tomatoes organic preferred
- 1 small red pepper de-seeded and cut into 1 in squares (organic preferred)
- 1 small green or yellow pepper de-seeded and cut into 1 in squares (organic preferred)
- 1 medium onion peeled and chopped into 1 in squares
- 2 large garlic cloves finely chopped
- 1 handful fresh basil leaves
- 1 heaped teaspoon coriander seeds crushed
- 3 tbsp olive oil or spray liberally
- freshly milled black pepper
- Juice of ½ lemon
Instructions
- Pre-heat the oven to 450 degrees Fahrenheit. Prepare 17 x 12 in shallow rimmed baking sheet by covering with tin foil and spraying with olive oil.
- Prepare the zucchini and eggplant ahead of time by cutting them into 1 in pieces, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with something heavy, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. (Note – many people skip this step.)
- Meanwhile, to get the skins off the tomatoes, cut an X at the bottom of each tomato and place them in boiling water. When the skin starts to peel at the cut, drain, let cool and pull the skins off. Cut tomatoes into pieces. When the eggplant and zucchini have drained, squeeze out any excess juice, then dry them with a clean cloth or paper towel.
- Now arrange the tomatoes, eggplant, zucchini, peppers and onion in a big bowl; add garlic, torn-up basil leaves, crushed coriander seeds and pepper. Stir and spray liberally with olive oil (or just add a few tablespoons) before stirring.
- Spray baking sheet with oil or brush a small amount onto baking sheet. (I often cover baking sheet with tin foil to make cleanup easier.) Spread vegetables on baking sheet.
- Place in pre-heated oven on the highest shelf for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges.
- Place in serving bowl and add juice of ½ lemon after cooking. Serve hot or at room temperature.
Notes
This dish reheats very well.