Helen RandellBaked mediterranean vegetables
July 31st 2010 00:33
Like a ratatouille but without all the fuss, baked Mediterranean vegetables are a wonderful side dish for grilled meats - especially lemon and rosemary marinated lamb. Add some ricotta for a touch of your dairy intake, and you'll have a creamy, vegetable dish with plenty of flavour.
Bakes Mediterranean Vegetables
1 red capsicum, chargrilled
1 eggplant, chargrilled with a little oil
handful pitted olives
1 clove garlic
1 red onion, sliced
4 roma tomatoes, diced
basil
200g low-fat ricotta
In a little oil, saute the onion and garlic until soft.
Arrange vegetables and basil in layers in a non-stick baking tray. Crumble ricotta over the top and bake for 30 minutes. Allow to cool slightly before serving.
Mmmmm!
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