Oven Roasted Ratatouille with Basil Oil

This is really an 'anything goes' recipe. Traditionally eggplant is the star ingredient, but in this version, I have used kamo kamo, a heritage cucurbit that is now a regular feature in my summer garden. Red or yellow capsicum can also be added. I make large batches of this ratatouille during the summer months, freezing excess for adding flavour and a hint of summer to winter meals.

Serves 4.

Oven roasted ratatouille with basil oil Photo: Nicola Galloway

Ingredients

• About 700g kamo kamo and/or zucchini, chopped into 2cm chunks
• About 700g vine-ripened tomatoes, chopped in 2cm chunks
• 1 red onion, chopped into 2cm chunks
• 1/2 cup kalamata olives
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh marjoram or oregano (or 2 teaspoons dried)
• Salt and pepper

Method

Preheat the oven to 200°C.

Combine the kamo kamo and/or zucchini, tomatoes, onion, olives, and olive oil on a large roasting tray and toss to combine to evenly coat with the oil. Add the marjoram and season generously with salt and pepper. Mix well and spread out evenly on the tray.

Place in the hot oven for 20 minutes, then flip the produce with a spatula and cook for a further 15-20 minutes until tender and fragrant.

Serve hot or at room temperature, drizzled with basil oil (see directions below) with grilled polenta to soak up the juices. Leftovers can be stored in the fridge for up to three days.

Basil oil

This vibrant oil adds a brightness to the meal and is a handy way to use a small handful of fresh basil leaves not quite enough to make a batch of pesto.

To make, blend a handful of basil with one garlic clove, a squeeze of lemon, and 100ml of olive oil until smooth. Pour into a jar and use within three days.