Roast ratatouille with preserved lemon and organic quinoa

Cook time: 50 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Courgette
Couple
2
Family
3
Tomato
Couple
4
Family
6
Eggplant
Couple
1
Family
2
Carrot
Couple
1
Family
2
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
8 cloves
Mushrooms
Couple
1 bag
Family
1 bag
Thyme and basil
Couple
All
Family
All
Preserved lemon
Couple
1 pottle
Family
1 pottle
NZ quinoa
Couple
1 bag
Family
1 bag
Olive oil^
Couple
a good splash
Family
a good splash
Tomato paste^
Couple
2 Tbsp
Family
3 Tbsp

We preserve the lemons when they’re at their peak. They take about 2 to 3 months before they’re ready to go, but these ones are much older. They provide a salty fragrant kick that takes this ratatouille to the next level. We’ve added a splash of good NZ olive oil, drizzle this over the ratatouille right before serving.

^denotes pantry item not proved 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.

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.

Remove any dirt and cut the mushrooms in half or quarters, depending on the size. They should be roughly the same size as the courgette.

In a bowl, combine the eggplant, courgette and mushrooms 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

Bring a medium pot of water to the boil. Cook quinoa for 15 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 for 1 minute in a good amount of olive oil (the olive oil adds a lovely richness to the finished dish). Add the onion, a pinch of salt and cook for another 2 minutes, then add the garlic and cook for another minute.

8

Add the tomato paste and give a good mix until the vegetables are well coated. If you haven’t already, remove the roast tomatoes from the oven, reduce the heat and throw them in, 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 it can be pretty full on! Stir through.

 

10

Serve ratatouille over quinoa topped with ripped basil and drizzled with olive oil from the preserved lemon.



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