Roasted Ratatouille

Ratatouille originated as a vegetable stew from Provence and Nice in France. A "classical" ratatouille has tomato as the main ingredient, with zucchini, eggplant, bell peppers, onion, garlic, bay leave, thyme, basil, or mixed green herbs such as herbs de Provence. I opted out eggplant and used the leftover carrot, and red and yellow bell peppers instead.

Roasting really brings out the flavor of the vegetables. You can serve this as a side dish, or main with crusty bread, rice or noodles, or roasted potatoes.

I have adapted this dish based on a book called Vegetarian Meat and Potatoes Cookbook by Robin Robertson.

Ingredients:
1/2 of each red bell pepper and yellow bell pepper, diced
1/2 large carrot, cut into coin slices
1 small zucchini, cut into coin slices
2 small tomatoes, chopped
1/4 large onion, chopped
1 clove garlic, minced
salt and pepper
1 tablespoon olive oil
2 teaspoon thyme
3 tablespoon basil pesto (homemade or store bought)
2 tablespoon parsley, chopped

1. Preheat oven to 200C. Lightly grease baking tray.
   
2. Toss together all the ingredients, except zucchini and tomatoes, together in a medium bowl.

3. Pour over baking tray. Cover and bake for 20 minutes.

4. Remove cover, add zucchini, tomatoes and thyme. Bake uncover for another 20 minutes, or until vegetables are tender.

5. Stir in basil pesto, sprinkle with chopped parsley. Serve warm.