Pan-Roasted Ratatouille with Risoni

Share:

Ingredients:

200 grams diced tomatoes
20 grams basil
2 Lebanese eggplant
2 cloves garlic
2 tbsp grated parmesan
1 cups risoni
1 zucchini
1 red onions
1 tsp fennel seeds
1 red capsicums
salt & pepper*
extra virgin olive oil*

*pantry item

Prep:

– pop a pan of salted water on to boil
– rinse and cut eggplant into 3cm pieces
– wash and cut capsicum into 3cm pieces
– wash and cut zucchini into 3cm pieces
– peel and slice onion
– peel and crush garlic
– wash and tear basil, leaving some aside for garnish

Method:

1. Cook risoni in boiling water for 7 minutes or until al dente. Drain.
2. 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.
3. Add vegetables. Cook, stirring occasionally, for about 12-15 minutes, or until tender. Add diced tomatoes and stir until hot.
4. Transfer to a serving bowl with risoni and basil. Stir to combine. Serve with parmesan and scatter with basil.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Compare
Wishlist 0
Open wishlist page Continue shopping