@cheeseisthebest
Oven Baked Ratatouille - adapted from a recipe in The Green Roasting Tin by Rukmini Iyer.
The only change I made was leaving out the breadcrumbs that are supposed to be on the top and replacing them with extra cheese. Also posted on veggie recipe thread.
The trick with this ratatouille is to cut the courgettes really thinly, so they absorb all
the flavours from the sauce (I use a vegetable peeler). This is lovely on the day it is made, but even better the next day, warmed through in the oven, so if you’re in the mood for a spot of batch cooking for the week ahead, this is your dish.
Ingredients
2 large courgettes, very thinly sliced
1 large aubergine, sliced into 5mm half-moons
2 red peppers, roughly chopped
1 red onion, roughly chopped
2 cloves of garlic, crushed
2 tbspolive oil
2 heaped tsp sea salt
Freshly ground black pepper
25g fresh basil, roughly chopped
2 x 400g tinschopped tomatoes
30g Parmesan, grated
50g cheddar, grated
Instructions
Preheat the oven to 180°C fan/200°C/ gas 6.
Mix the vegetables, garlic, oil, salt, pepper and basil in a medium-sized roasting tin
or lasagne dish, then top with the tinned tomatoes. Smooth the tomatoes over the
vegetables, then transfer to the oven and roast for 30 minutes.
Remove the tin from the oven and increase the heat to 200°C fan/220°C/ gas 7.
Give the vegetables a bit of a stir, then top with the cheese and return to the oven for a further 30 minutes.
Leave the ratatouille to cool down for 10–15 minutes, then serve with plenty of
crusty bread.
Don’t panic if it looks like there’s too much liquid in the tin after the first 30
minutes; this absorbs perfectly by the end.