Name: Roasted ratatouille with rye toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 baby eggplants (240g), chopped coarsely; 3 small green zucchini (270g), chopped coarsely; 100 gram button mushrooms, chopped coarsely; 250 gram cherry tomatoes, halved; 1 small leek (200g), chopped coarsely; 2 clove garlic, crushed; 1 tablespoon olive oil; 1/2 cup fresh basil, chopped coarsley; 1 tablespoon fresh oregano, chopped finely; 2 tablespoon balsamic vinegar; 4 thick slices dark rye bread, toasted

Ingredients

4 baby eggplants (240g), chopped coarsely

3 small green zucchini (270g), chopped coarsely

100 gram button mushrooms, chopped coarsely

250 gram cherry tomatoes, halved

1 small leek (200g), chopped coarsely

2 clove garlic, crushed

1 tablespoon olive oil

1/2 cup fresh basil, chopped coarsley

1 tablespoon fresh oregano, chopped finely

2 tablespoon balsamic vinegar

4 thick slices dark rye bread, toasted

Method

1.Preheat oven to 200°C/390°F.

2.Combine eggplant, zucchini, mushrooms, tomato, leek, garlic and oil in large shallow baking dish; roast, uncovered, in hot oven, stirring occasionally, about 20 minutes or until vegetables are tender.

3.Stir basil, oregano and vinegar into ratatouille. Serve warm on rye bread.

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