![Roasted Ratatouille [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/07/Roasted-Ratatouille-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Roasted Ratatouille [vegan] [gluten free]
A favourite Mediterranean dish to make the best of summer vegetables.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 medium aubergine - cut in 1cm / 0.4 inches dice
- 3 medium courgettes - cut in 1cm / 0.4 inches dice
- 1 red pepper - cut in 1cm / 0.4 inches dice
- 1 yellow pepper - cut in 1cm / 0.4 inches dice
- 1 red onion cut in 8 slices
- 3 garlic cloves - crushed
- 6 tomatoes
- 5 Tbsp extra virgin olive oil
- 3 tsp fennel seeds
- 1 Tbsp paprika
- 3 handfuls black olives
- 1 preserved lemon - optional
- small bunch of basil
- salt & pepper
Instructions
- Preheat oven to 200C/fan 180C/gas 6.
- Cut the tomatoes in quarters, then halve each quarter into 2 cubes.
- Mix and spread the diced courgettes, aubergine, peppers and tomatoes on a baking tray. Add the sliced onion, crushed garlic and olives. Toss in olive oil, paprika and fennel seeds.
- Roast for around 20-25 mins until the vegetables are cooked.
- Remove from the oven. Add finely cut preserved lemon. Mix well and season to taste.
- Serve sprinkled with fresh basil leaves on a bed of grain of your choice (rice, quinoa, couscous etc...)
Nutrition
Serving: 200gCalories: 190kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 50mgPotassium: 860mgFiber: 6gSugar: 10gVitamin A: 1958IUVitamin C: 102mgCalcium: 59mgIron: 1mg