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Photo of Ratatouille bake by WW

Ratatouille bake

0
0
0
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

olive oil

1 tsp

brown onion

1 medium, chopped

garlic

3 clove(s), crushed

dried herbs

1 tsp, mixed variety

fresh oregano

2 tbs, chopped, plus extra sprigs to serve

tomato(es)

375 g, hierloom variety, cut into 6mm slices

eggplant

375 g, cut into 6mm slices

zucchini

375 g, cut into 6mm slices

Instructions

  1. Preheat oven to 200℃. Add oil to a deep non-stick ovenproof frying pan and warm over medium heat. Add onion, garlic, and half teaspoon salt and quarter teaspoon pepper; cook, stirring, for 5 to 10 minutes or until soften. Turn off heat; transfer half of onion mixture to a small bowl and set aside. Leave other half of onion mixture in pan.
  2. Add parsley, basil, chopped oregano and half teaspoon salt and quarter teaspoon pepper to a small mixing bowl, stir to combine.
  3. In the pan with onion mixture, arrange tomato, eggplant and zucchini in rows, alternating vegetables and overlapping slices. Top with reserved onion mixture and herb mixture.Transfer pan to oven and bake for 25-30 minutes or until vegetables are tender and browned along edges. Sprinkle over oregano sprigs to serve.

Notes

In step 3, sprinkle over ¼ cup grated parmesan (contains dairy) in the last 2 minutes of cooking. Try and find tomatoes, eggplants and zucchinis that all have the same diameter to have perfectly uniform veggies in the dish!

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