Roasted Vegetable Ratatouille

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash and cut the aubergines, carrots, mushrooms, red cabbage, celery, and onion into bite-sized pieces.

3. 3

   Place all the chopped vegetables in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, and sprinkle with thyme, rosemary, salt, and pepper. Toss well to coat evenly.

4. 4

   Spread the vegetables out in a single layer on a large baking tray lined with parchment paper.

5. 5

   Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

6. 6

   While the vegetables are roasting, pour the tinned tomatoes into a large ovenproof dish or casserole.

7. 7

   Once the vegetables are roasted, add them to the dish with the tomatoes. Stir to combine.

8. 8

   Return the dish to the oven and bake for an additional 15 minutes to allow the flavors to meld.

9. 9

   Remove from the oven, taste, and adjust seasoning with more salt and pepper if needed.

10. 10

    Serve hot as a main dish or side. Enjoy your Roasted Vegetable Ratatouille!