Baked ratatouille with snags
- 2 red onions
- 1 whole head garlic
- 2 medium eggplants
- 2 zucchinis
- 2 red capsicums
- 2 tbsp olive oil
- 400g canned tomatoes
- 1 tbsp thyme leaves
- sea salt
- black pepper
- 8 garlicky pork sausages
- 12 kalamata olives, unpitted
- fresh rosemary and thyme for serving
Stick to Mediterranean vegetables that cook relatively quickly - quartered fennel would also be good. The oven gives sausages such a crackly-crisp skin, you'll never fry a snag again.
Method
· Cut the onions into quarters, and the head of garlic in half crosswise.
· Cut the eggplants into rounds, the zucchinis into diagonal slices and the capsicums into thick rounds, discarding core and seeds.
· Arrange in a large oiled baking tray, burying the garlic halves cut-side down. Add the canned tomatoes and their juices, and a dash of water.
· Tuck in the pricked sausages, drizzle the lot with olive oil and scatter with thyme and rosemary, sea salt and pepper.
· Bake for 45 minutes, turning the sausages once, until the vegies are cooked and snags are browned.
· To serve, scatter with olives, rosemary and thyme. Squeeze the roasted garlic on top, and drizzle with the pan juices.
Serves 4
