10 Minutes Preparation, 20-25 minutes cooking time

Serves 2

 

Ingredients

  • 1 Zucchini

  • 1 Lebanese eggplant

  • 1 Red onion

  • 1 Large ripe tomato

  • 3-4 Small cloves of garlic

  • 1 Capsicum (or a mix of red, black, yellow, orange)

  • 5-6 Kalamata Olives

  • 1 tsp. Dried Mixed Herbs

  • 1 tbsp. Basil

  • 1 tbsp. Fresh mixed herbs including rosemary, oregano & parsley

  • ¼ tsp. each of Celtic Salt Sea & Pepper

  • 3-4 Tbsps. Water

 

Method

  1. Preheat oven to 200c (400f)

  2. Prepare all vegetables (except garlic) by cutting them up into similar bite sized chunks.

  3. Place all vegetables (including garlic still in skin) in a baking tray. Add in herbs, salt, pepper and lemon zest. Toss vegetables through seasons and then pour in 3-4 Tbsps. of water around baking tray. Cover with tin foil and crimp the edges so steam doesn’t escape.

  4. Bake in oven for 20-25 minutes

  5. Remove from oven and serve any how you like, with rice, pasta, potatoes or even toast.

     

     

     

Oven Baked Ratatouille

Sarah Eve Matthews  ©2018