Ratatouille
Serves 8
1 full bulb of garlic (6-10 cloves)
1tsp olive oil, + 2 Tbsp extra
6 roma tomatoes
4 baby eggplants
3 zucchini
2 red capsicums
3 red onions
10 mushrooms
Dressing:
2 Tbsp balsamic vinegar
40ml olive oil
1. Preheat BBQ or oven to a moderately high heat. Trim the top off the garlic bulb so the cloves are slightly exposed, drizzle with olive oil and wrap in foil. Put in the BBQ or oven for 15 minutes before the other vegetables are put in.
2. Meanwhile, halve tomatoes, cut eggplants & zucchini into 1cm pieces on the diagonal, deseed the capsicums and cut into wedges, cut onions into 1cm rounds and halve & peel mushrooms. Lightly brush the vegetables with the extra olive oil and add to the BBQ or oven. Cook for 15-20 minutes (BBQ) or 30-40 minutes (oven) until cooked through and marked.
3. Remove vegetables to a large bowl and squeeze garlic cloves out of their skins over them. Mix together dressing ingredients and pour over vegetables, tossing lightly to coat.
Nutritional Information: (per serve)
Energy 603.7kJ, Protein 9.7g, Fat (Total) 9.7g (Saturated) 1.3g, Carbohydrates (Total) 8.4g (Sugars) 6.8g, Dietary Fibre 4.6g, Sodium 16.1mg, 3.3 serves of vegetables.
(Adapted from: Bbq Food, Murdoch Books, 2003)
