Ratatouille-ish
If you are feeling apprehensive about putting more vegetables into your diet, try this one! It's essentially ratatouille but roasted instead of stewed. The addition of warm spices definitely bring it to the next level!
Ingredients
- 2 large aubergines
- 2 medium-sized zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- Extra virgin olive oil as much as you need
- 3 tbsp ground cumin
- 3 tbsp ground turmeric
- 2 tbsp tomato paste (or 3-4 tbsp tomato puree, if that's what you have)
- Salt and pepper to taste
Instructions
- Dice the aubergines, zucchini, bell peppers and onions into small, equal pieces.
- Toss the aubergines, zucchini and bell peppers in extra virgin olive oil. Season with salt and pepper.
- Spread the oiled and seasoned vegetables on a single layer in a baking pan. Roast in a pre-heated 250°C / 475°F oven for 35 minutes.
- After the vegetables are roasted, heat extra virgin olive oil in a skillet under medium low heat. Saute the minced garlic for a minute until fragrant.
- Add the ground cumin and turmeric and let the flavors bloom, around one minute. Stir periodically to prevent the spices from burning.
- Add the tomato paste. Cook for two minutes, stirring periodically, to remove the faint metallic aftertaste.
- Mix in the roasted vegetables plus the diced red onions. Toss lightly until the tomato paste is fully incorporated. Adjust for seasoning as needed.
Notes
- Aubergines and zucchini can be quite bland in my opinion. Don't be scared to add more tomato paste and/or spices if you feel the need to bring the flavors up a notch.
- Instead of roasting, you can also grill your vegetables for an added layer of smoky flavor. This is actually my preferred way of preparing this dish. It's definitely more work, but it's worth it!
- Regardless of cooking method, I would suggest to add the onions only when putting everything together. The gentle heat from the skillet will mellow their strong flavor while retaining their beautiful crunch.