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Roasted Ratatouille

What you will need:
  • 1 eggplant, trimmed, cut into 3cm pieces
  • 2 zucchini, trimmed, cut into 3cm pieces
  • 2 red capsicums, seeded, coarsely chopped
  • 1 red onion, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons Morgenster Extra Virgin Olive Oil
  • 250g cherry tomatoes
  • 250g yellow cherry tomatoes

    How to prepare:
    Step 1
    Preheat oven to 200°C.
    Place the eggplant, zucchini, capsicum, onion and garlic in a large roasting pan.
    Drizzle with oil and season with salt and pepper.
    Cook, turning occasionally, for 30 minutes or until the vegetables are tender.
    Step 2
    Remove from oven and arrange the cherry tomatoes over the vegetables.
    Continue roasting the vegetables for a further 10 minutes or until tomatoes begin to release their juices.
    Step 3
    Spoon ratatouille into a serving dish.
    Serve immediately.

    To  view the recipe online, click here

    Click here to download the recipe in pdf format.
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