I must use up the vegetables that lurk at the back of the fridge threatening to go off. A news report this week about the amount of waste in domestic kitchens sent me running to the forgotten corners of my fridge. I found that the ingredients needing imminent care spelt out ratatouille! I find the quickest way to make this dish is to oven roast. I used:
- 1 aubergine
- 1 yellow pepper and green pepper
- 3-4 leeks
- 2-3 spring onions(usually I use red onions)
- 1/2 a tin of plum tomatoes (usually I may add 1 tin, but I used up what was open)
- 2-3 fresh tomatoes
- 2 sprigs of rosemary from the garden:)
I chopped all the veg to roughly the same size and placed in a large plastic food bag. Next I added a glug of olive oil, sea salt(adjust if adding tamari too), pepper,balsamic vinegar, chille and ginger sauce and 1 fresh green chillie halved.
Gave a good shake in the bag to combine and placed in a rectangle deep baking dish. I added the tinned tomatoes at this stage and covered with foil and placed in oven with baking potatoes. 180C for about an hour(time taken for spuds).
I removed the foil for the last 15 mins of cooking time.
I served this with Baked pots and salad but will use the left overs with pasta.