The Provencal Ratatouille !

 

When I see the word Ratatouille, it instantly conjours up pictures of Summertime in Southern France.  Think the Mediterranean shoreline, a bright blazing sun and warm blue waters.

Ratatouille (a Provencal ragout of vegetables)  is one of those infamous recipes that everyone in France makes slightly different, and everyone else's recipe is wrong.  The French would cringe seeing this interpretation, but I LOVE it.  Even thought this version may not conjour those warm Summer months, it makes me think of cosy Winter nights rugged up under a blanket in front of a roaring fire.  Perfect for Winter in Melbourne!

 

 

Roasted Ratatouille

(recipe adapted from the I Quit Sugar website)

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1 large red capsicum, deseeded, cut into chunks | 1 large zucchini, cut into 1cm thick rounds | 1 small eggplant, cut into chunks | 1/2 punnet of cherry tomatoes | 6 baby potatoes, halved | 3 cloves garlic, crushed (in skins) | olive oil | few sprigs of oregano | sea salt and freshly ground black pepper | fresh parsley and lemon wedges, to serve |

  1. Preheat oven to 200°C
  2. Toss vegetables in oil, garlic and oregano and season with salt and pepper.
  3. Scatter over one to two oven trays and cook for 35-40 minutes or until vegetables are tender. T
  4. Toss fresh parsley through hot veggies and serve with lemon wedges.

 

 

This dish is simplicity at it's best, with the tomatoes bursting allowing their juices to mingle with the soft garlic which has sweetened through the roasting process.  Served with a boiled egg on top....voila!