Vegetable Stew (Based on Ratatouille) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal. Ingredients:
1 large onion, chopped |
1 tablespoon garlic |
1 eggplant, cut into 2cm dice |
1 medium red bell pepper, cut into 2cm squares |
1 medium zucchini, quartered lengthways, cut into 2 cm chunks |
6 small potatoes, scrubbed and quartered |
3 large tomatoes, cut into chunks |
1 small red chili, chopped |
1 tablespoon rosemary, finely chopped |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup frozen peas |
2 tablespoons chopped parsley |
Directions:
1. Preheat oven to 190c.
2. Place all ingredients EXCEPT peas and parsley .in a large baking dish and stir well to combine.
3. Bake for about 1 hour (or until the potatoes are tender) stirring once or twice during cooking.
4. When the potatoes are tender, add in the peas and cook a further 5 minutes then remove from the oven and stir through the chopped parsley.
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