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Roasted Summer Ratatouille

Take the best summer vegetables, toss in some olive oil, herbs and spices, and let this recipe cook itself to enjoy the best of Mediterranean inspired cuisine.
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Prep Time 45 minutes
Cook Time 1 hour
Cuisine Mediterranean

Ingredients
  

For the Ratatouille

  • 450 grams Aubergine, raw Cut into 2.5cm cubes
  • 1 tsp Salt
  • ¼ cup Virgin Olive Oil
  • 2 very large Baby Marrows Halved Lengthwise and cut into 2.5cm cubes
  • 1 Red Pepper Cubed
  • 1 Yellow Pepper Cubed
  • 4 Cloves Garlic Finely chopped
  • 2 Red Onions Peeled, cut into wedges
  • 3 very Large Ripe Tomatoes Cut into cubes
  • 1 tsp Rosemary Freshly chopped
  • 1 tsp Coriander Seeds

Dressing

  • ½ Cup Fresh Basil Leaves
  • 2 tbsp White Balsamic Vinegar
  • 2 tbsp Olive Oil

To Serve

  • 10 balls Baby Bocconcini Optional
  • Slices Sourough Optional, Char-grilled

Instructions
 

For the Ratatouille

  • Put the Aubergine into a colander and sprinkle with salt. Toss to coat and let the Augergine rest for at least 45 minutes, stirring every so often, to expel bitter juices
  • Pre-heat the oven to 190°C
  • Pour olive oil into a big rectangular baking dish. Add courgettes, aubergine, red and yellow peppers, garlic and onion wedges to baking dish and toss in olive oil to coat nicely.
  • Sprinkle the vegetables with chopped rosemary, sea salt and coarsely ground coriander seeds, and toss once more. Drizzle with remaining olive oil and bake for 30 minutes.
  • Remove from the oven and add in the tomatoes. Return to the oven and bake until the vegetables are mushy, about another hal an hour.
  • Remove from oven and set aside to to cool slightly.

Dressing

  • Place the basil, oil and vinegar in a blender and blend till almost smooth

To Serve

  • Add the bocconcini to the lukewarm Ratatouille vegetables
  • Drizzle with basil dressing
  • Serve with slices of char-grilled sourdough