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        Calories
        511
        Fat
        41g
        Saturates
        6g
        Protein
        4g
        Carbs
        35g
        Sugars
        15g
        • Calories
          511
        • Fat
          41g
        • Saturates
          6g
        • Protein
          4g
        • Carbs
          35g
        • Sugars
          15g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          511
        • Fat
          41g
        • Saturates
          6g
        • Protein
          4g
        • Carbs
          35g
        • Sugars
          15g

        French

        Roasted onion ratatouille

        • Prep Time
          15 Mins
        • Cook Time
          90 Mins
        • Serves
          2

        About

        This simple ratatouille is roasted in the oven and has an extra kick thanks to caramelised onions.

        Ingredients

        Order Ingredients

        Method

        1. First, heat the oven to 220°C. On a high-rimmed baking sheet toss together the eggplant, peppers, half of the olive oil, half the thyme and rosemary, half of the garlic and half a teaspoon of the salt. Mix around a little and place into the oven on the top rack and roast for 15 minutes.
        2. Add in the tomatoes and stir. Cook for 30 minutes more until the eggplant is really tender. Try and turn the vegetables every 15 minutes so they brown evenly.
        3. On a second rimmed baking sheet toss together the onion slices, zucchini, the rest of the olive oil, thyme, rosemary, garlic, salt and the red pepper flakes.
        4. Place into the oven on the bottom rack and roast for 30-35 minutes until the zucchini is tender and lightly brown. Toss and move the vegetables every 15 minutes to brown evenly.
        5. Remove from the oven, mix the zucchini and onions with the eggplant, tomatoes and peppers. Add the vinegar and toss until all veggies are covered.
        6. Roast for an additional 20 minutes turning once to prevent burning. The vegetables are done when they are tender and slightly browned and the tomatoes are juicy.
        7. Remove from the oven and sprinkle with the fresh basil. Serve hot, warm or at room temperature with steamed rice.
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