Oven Roasted Ratatouille is for me the new way to eat vegetables. Oh my gosh it is so moreish and literally no effort at all.

To make the Oven Roasted Ratatouille literally takes minutes. You can sit back and let the oven do the magic for you. Ratatouille, traditionally, is a French Provençal dish of stewed vegetables, originating in Nice.  It consists of garlic, onion, zucchini, tomatoes, coloured peppers and then herbs of your choice. This simple pheasant dish is proof that simplicity and fresh ingredients go a long way and you can never go wrong with the KISS principal in cooking.

I am on a bit of a mission to try and simplify processes and recipes in my kitchen. We are all strapped for time and money, so if I can help you save on both, I have succeeded. All food we eat has natural sugars in it, so too vegetables. The minute we introduce high heat as in grilling roasting, BBQ, the natural sugars caramelize.  This is where the flavor lies. So for me, the best way to make ratatouille is to roast it in the oven, pizza oven or in a pan on the open fire. Of these options, oven roasting is the least effort. So let’s make ratatouille…..

I made a whole meal of the Oven Roasted Ratatouille by adding a cheesy walnut crumble and some Fairview Chevin. Truimph…. the family loved it and so will yours! Of course the Walnut Crumble, makes this a Banting-friendly dish.

Oven Roasted Ratatouille with Garlicky Labneh and Walnut Crumble

Ingredients

2 onions – I used red, or use one of each

4 large zucchini

500 g baby tomatoes

1-2 egg plants

1 bulb garlic

125 ml / ½ cup Olyfberg Olive Oil

salt pepper

a few sprigs fresh thyme or rosemary – or both

1 x 100 g Fairview Chevin

For the Crumble

200 ml / ¾ cup walnut or almond flour – I prefer walnut, the flavor is better

45 ml / 3 T grated parmesan

30 ml / 2 T melted butter

salt/pepper

Method

Pre-heat the oven to 200 C. Cut all the vegetables, except the tomatoes in bite-size chunks.  Place in a roasting tray with salt, pepper and the olive oil. Add the herbs Roast in the oven for 30-40 minutes or until the vegetables are cooked and you see char marks. (aka flavor). Eat immediately or scoop into a glass jar, top with more olive oil and keep in the fridge for sandwiches etc.

To make the Crumble

Mix the ingredients until you have a crumbly mix. season with salt and pepper. Remember the cheese is already salty, so be cautious.

To assemble

Divide the ratatouille between 4 – 6 bowls or plates. Top with the crumble mix and bake for 8-10 minutes or until the crumble has a golden color. Serve immediately with fresh chevin and fresh herbs.

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