Name: Vegetable ratatouille
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 800 gram celeriac, trimmed, chopped coarsely; 2 carrots (360g), chopped coarsely; 2 parsnips (500g), chopped coarsely; 2 kumara (800g), chopped coarsely; 1/3 cup (80ml) olive oil; 1 brown onion (200g), chopped finely; 3 clove garlic, crushed; 1/4 cup loosely packed fresh oregano leaves; 1 tablespoon tomato paste; 2 x 425g cans crushed tomatoes; 1/2 cup (125ml) dry red wine; 1 cup (250ml) water; 1/2 cup (40g) grated parmesan cheese; 2 1/2 cup (250g) grated mozzarella cheese; 1 cup (70g) stale breadcrumbs; 2 teaspoon finely grated lemon rind; 1/2 cup chopped fresh flat-leaf parsley; 2 tablespoon chopped fresh oregano

Vegetable ratatouille

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.

Skip to Recipe

Serves 6

Cook

2H 15M

Ingredients

800 gram celeriac, trimmed, chopped coarsely

2 carrots (360g), chopped coarsely

2 parsnips (500g), chopped coarsely

2 kumara (800g), chopped coarsely

1/3 cup (80ml) olive oil

1 brown onion (200g), chopped finely

3 clove garlic, crushed

1/4 cup loosely packed fresh oregano leaves

1 tablespoon tomato paste

2 x 425g cans crushed tomatoes

1/2 cup (125ml) dry red wine

1 cup (250ml) water

1/2 cup (40g) grated parmesan cheese

2 1/2 cup (250g) grated mozzarella cheese

1 cup (70g) stale breadcrumbs

2 teaspoon finely grated lemon rind

1/2 cup chopped fresh flat-leaf parsley

2 tablespoon chopped fresh oregano

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Combine celeriac, carrot, parsnip, kumara and half the oil in large deep baking dish. Roast about 50 minutes or until vegetables are tender and browned lightly, stirring once, about halfway through cooking time.

3.Heat remaining oil in large pan on stove top; cook onion, garlic and oregano leaves until onion softens. Add paste; cook 1 minute. Add undrained tomatoes, wine and the water; boil, uncovered, 10 minutes.

4.Add tomato mixture to vegetables in dish; toss gently. Sprinkle with combined cheeses, breadcrumbs, rind, parsley and chopped oregano. Bake, in oven, about 20 minutes or until top browns lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy