Who has not seen the movie Ratatouille? The one with the tried-and-tested mouse chef. This summer recipe precedes the film a lot and is very Italian and very little French, but every time I put a forkful in my mouth I can’t help but think of the film’s soundtrack!
Baked summer vegetables
- Preparation time: 60 minutes
- Ingredients for 6 servings
- Difficulty: Easy recipe
- Ingredients
- 3 Romanesco courgettes (Zucchini)
- 1 yellow potato
- 2 purple round aubergines (eggplant)
- 1 red onion
- 1 yellow pepper
- 110 gr or 4 oz of cherry tomatoes
- 1 bunch of basil
- Extra virgin olive oil to taste.
- Salt and Pepper to taste.
- Instructions
- Wash the vegetables well. Cut the zucchini, eggplant, and the peppers into pieces and then dice the potato. Cut the onion into slices. Cut the tomatoes in half.
- Prepare a pan covered with parchment paper and lay the chopped vegetables.
- Season with oil, salt, and pepper.
- Bake in preheated oven at 425°F for about thirty minutes. Halfway through cooking, gently stir the vegetables, being careful not to smash them, to ensure they cook evenly.
- Remove from the oven and sprinkle the vegetables with plenty of basil.
Tips to ensure the success of the dish:
- Temperature and cooking times are indicative because every oven is a world unto itself.
- The basil should not be inserted during cooking because it blackens and becomes bitter.
