Roasted ratatouille

Add a difference to your Christmas roast with this delectable side.

• 1 eggplant, trimmed, cut into 3cm pieces
• 2 zucchini, trimmed, cut into 3cm pieces
• 2 red capsicums, seeded, coarsely chopped
• 1 red onion, coarsely chopped
• 2 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 250g cherry tomatoes
• 250g yellow cherry tomatoes

Energy 374kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 4.00g	Dietary Fibre g
Protein 2.00g	Cholesterol mg
Sodium 9.97mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Place the eggplant, zucchini, capsicum, onion and garlic in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 30 minutes or until the vegetables are tender.

2. Step 2

   Remove from oven and arrange the cherry tomatoes over the vegetables. Continue roasting the vegetables for a further 10 minutes or until tomatoes begin to release their juices.

3. Step 3

   Spoon ratatouille into a serving dish. Serve immediately.