Recipe

Roasted ratatouille with rye toast

May 31, 1975 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Roasted ratatouille with rye toast
  • 4 baby eggplants (240g), chopped coarsely
  • 3 small green zucchini (270g), chopped coarsely
  • 100 gram button mushrooms, chopped coarsely
  • 250 gram cherry tomatoes, halved
  • 1 small leek (200g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1/2 cup fresh basil, chopped coarsley
  • 1 tablespoon fresh oregano, chopped finely
  • 2 tablespoon balsamic vinegar
  • 4 thick slices dark rye bread, toasted

Method

Roasted ratatouille with rye toast
  • 1
    Preheat oven to 200°C/390°F.
  • 2
    Combine eggplant, zucchini, mushrooms, tomato, leek, garlic and oil in large shallow baking dish; roast, uncovered, in hot oven, stirring occasionally, about 20 minutes or until vegetables are tender.
  • 3
    Stir basil, oregano and vinegar into ratatouille. Serve warm on rye bread.

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