Roasted ratatouille

Serves:

Ingredients

• 1 red capsicum, roughly sliced
• 1 eggplant, roughly diced
• 2 zucchinis, roughly diced
• 1 carrot, diced
• 1 x tin (400g) chopped tomatoes
• 1/2 tsp cumin seeds
• 1 x tin (400g) chickpeas, drained
• 2 tbsp olive oil

Method

Preheat the oven to 180°C or 160°C fan-forced. Combine all ingredients except for the olive oil in a large bowl, mixing really well.

Tip this into a baking dish, drizzle with the olive oil and season to taste.

Bake in the oven for 45 minutes, tossing everything around a little half way through. Serve with Turkish bread.

Find more vegetarian recipes:

• Baked ricotta
• Bubble and squeak
• Easy salsa
• Eggplant parmigana
• Goat’s cheese and herbed polenta salad
• Hash browns
• Spicy pumpkin hummus with pita bread

Serving Suggestions

Note

• This ratatouille is the perfect dish for vegetarian friends.
• I like to add whatever vegetables I have in the fridge if I don’t have these exact ingredients.
• Make sure you use the very best olive oil you have for this recipe because it really makes a difference. And don’t skip the seasoning – it’s essential.
• This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder.