Friday, 18 September 2015

Fun Food Friday - Roasted Ratatouille

We've been having a glorious week of late summer weather.  I've been outside on my kayak a few times and running soaking up the last of the heat before fall officially makes its mark.  Another week of my crop share and another load of vegetables. I have really been enjoying all of the wonderful veggies that are making their appearance in my pick up each week.  This week I received a ton of tomatoes along with some onion, peppers and a cute little eggplant.  I thought what a perfect combination to throw together and let roast slowly so all of their yummy flavours can combine.  The eggplant melted into that soft caramel like texture that offset the softness of the tomatoes perfectly.  I served this on top of some zucchini noodles along side some turkey meatballs.

Tomatoes are high in lycopene at powerful antioxidant.  Lycopene is a carotenoid which gives many fruits and vegetables - especially tomatoes - their red colour.  Cooking tomatoes concentrates the amount of lycopene being consumed, increase the amount of antioxidants ingested.  Antioxidants are key to helping our bodies offset damage caused by  free radicals.  

Roasted Ratatouille

by Denise Boyd Dunlop
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients (Serves 4)
  • 1 quart tomatoes
  • 1 onion
  • 1 medium eggplant
  • 2 peppers
  • 1 cup mushrooms
  • 2-3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh basil or 1 tsp dried
  • juice from 1/2 lemon

Chop all of the vegetables and mince garlic. Toss with olive oil and salt and pepper. If using fresh basil, wait until the end of cooking to add to dish.
Roast vegetables in oven preheated to 325 for one hour or until vegetables are soft and beginning to caramelize. Season with fresh basil and lemon juice at the end of cooking.
Serve as is or over noodles of your choice.
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