Chock full of delicious vegetables, easy to assemble and tastes superb!
6 yellow button squash, quartered
2 small zucchini, halved, chopped
3 baby eggplants, halved, chopped
2 tbs olive oil, plus extra to brush
2 garlic cloves
1 small onion, finely chopped
2 tbs tomato paste
400g canned whole tomatoes
1 tbs white wine vinegar
400g canned cannellini beans, rinsed, drained
8 slices crusty bread
1 cup loosely packed baby basil leaves
Preheat the oven to 210°C.
Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
Roast vegetables for about 30 minutes or until just tender.
Meanwhile, heat the remaining oil in a large, deep frypan over medium heat. Crush one garlic clove and add to the pan with the onion. Cook for about 5 minutes or until soft. Add the tomato paste and stir for about 1 minute. Add the canned tomatoes and vinegar, pressing on the tomatoes with the back of a wooden spoon to break them up. Cook for about 10 minutes on low heat.
Stir in the cannellini beans and cook for a further minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from the heat.
To make garlic toast, brush bread with extra olive oil. Toast or grill until browned, then halve remaining garlic clove and rub cut side over bread.
Stir the basil through the ratatouille, then serve with garlic toast.
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