Pan-Roasted Ratatouille with Risoni
Pan-Roasted Ratatouille with Risoni
Quick and easy Italian inspired mid week dinner
Ingredients
- 200 g diced tomatoes
- 20 g basil wash and tear basil, leaving some aside for garnish
- 2 Lebanese eggplant rinse and cut eggplant into 3cm pieces
- 2 cloves garlic peel and crush garlic
- 2 tbsp parmesan
- 1 cup risoni
- 1 zucchini wash and cut zucchini into 3cm pieces
- 1 red onion peel and slice onion
- 1 tsp fennel seeds
- 1 red capsicum wash and cut capsicum into 3cm pieces
- salt & pepper
- extra virgin olive oil
Instructions
- pop a pan of salted water on to boil
- Cook risoni in boiling water for 7 minutes or until al dente. Drain.
- Heat oil in a large, deep frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally until soft. Add fennel. Cook, stirring for 1 minute.
- Add vegetables. Cook, stirring occasionally, for about 12-15 minutes, or until tender. Add diced tomatoes and stir until hot.
- Transfer to a serving bowl with risoni and basil. Stir to combine. Serve with parmesan and scatter with basil.
