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Vegetable Ratatouille

by noshnosh (follow)
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Ratatouille is such a warming, satisfying and flavoursome dish, perfect for cooler nights or after a long day at work.



The version below is dairy-free, sugar-free and gluten-free, making it a perfect meal to suit all preferences.

Cooking Time: 30 minutes
Makes: 6 servings

Ingredients
1 kg frozen Mediterranean vegetables (ie. mix of capsicum, zucchini, eggplant)
2 tbsp olive oil
3 brown onions, finely sliced
2 x 400g can chopped tomatoes
2 tbsp garlic, crushed
4 tbsp balsamic vinegar
160g black olives, pitted

Method
Preheat oven to 200C. Spread the Mediterranean vegetables across a lined baking tray and roast for 20 minutes or until cooked through and browned.

Meanwhile, heat the oil in a large frying pan and cook the onion until soft.

Stir through the tomatoes, garlic and balsamic vinegar and bring to the boil.

Reduce to a simmer and transfer vegetables to the frying pan. Mix the olives through and cook for a further 5 minutes or until heated through.


Categories
#Vegan
#Vegetarian
#Vegetables
#Healthy
#Cheap
#Quick
#Simple
#Winter
#Summer
#Kids
#Family
#French
#Lunch
#Dinner
#Easy
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