Roast vegetable ratatouille with preserved lemon and organic quinoa

Cook time: 50 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Courgettes
Couple
2
Family
3
Tomato
Couple
4
Family
6
Eggplant
Couple
1
Family
1 large
Carrot
Couple
1
Family
2
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
White mushrooms
Couple
1 bag
Family
1 bag
Thyme and basil
Couple
All
Family
All
Preserved lemon
Couple
1 pottle
Family
1 pottle
New Zealand quinoa and brown rice
Couple
1 bag
Family
1 bag
Olive oil^
Couple
A good splash
Family
A good splash
Tomato paste^
Couple
1 Tablespoon
Family
2 Tablespoon

We preserve the lemons when they’re at their peak. They take about two to three months before they’re ready to go, but these ones are a little older. They provide a salty fragrant kick that takes this ratatouille to the next level. We’ve added a splash of good New Zealand olive oil to the pottle, drizzle this over the ratatouille right before serving.

Pull the preserved lemon from the fridge when you start cooking so the olive oil can come to room temperature.

^denotes a staple ingredient, not provided by Green Dinner Table.

 

Instructions

1

Preheat the oven to 200 degrees Celsius.

2

Chop the eggplant into 4 cm cubes. Place in a colander and sprinkle with a little salt. Allow to sit for 20 minutes. This draws out some of the liquid and allows them to crisp up a bit better.

Remove the thyme leaves from the woody stalk, a bit of soft stalk is fine. Finely chop.

3

Remove the core from the tomatoes and cut in half. Lay on a baking tray, sprinkle with salt, sugar and pepper. Drizzle over with olive oil, then sprinkle over with the thyme leaves.

Roast for about 15 minutes, until just starting to brown.

4

Cut the courgettes into 2 to 3 cm rounds. Cut the mushrooms in quarters or halves depending on size.

In a bowl, combine the eggplant, mushroom and courgette with a little salt and oil, and a crack of pepper. Roast for 15 minutes, or until the mushrooms are golden and the courgette is soft.

5

While the vegetables are cooking bring a medium pot of water to the boil. Cook quinoa and brown rice for 15 to 18 minutes, or until tender.

6

Peel and dice the carrot into 1 cm cubes.

Dice the onion.

Mince the garlic.

7

In a large pot on medium heat, cook the carrot and onion for a minute in a good amount of olive oil (the olive oil adds a lovely richness to the finished dish), then add the garlic and cook for another minute.

Add the tomato paste to the pot and give it a good stir.

8

If you haven’t already, remove the roast tomatoes from the oven, throw them into the pot, breaking them apart using a wooden spoon.

Once the tomatoes are sauce-like, add the roasted vegetables. Allow them to sit on a very low heat while you get it ready to serve.

9

Remove the basil leaves from the stalk, set aside a few leaves, then slice the rest.

Discard any seeds, from the preserved lemon and finely chop, you don’t want any big chunks as the flavour can be pretty full-on! Stir through the sliced basil and three quarters of the lemon, taste, and add more if needed.

 

10

Serve ratatouille over quinoa and brown rice, topped with ripped basil and drizzled with the olive oil from the preserved lemons.



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