1 x pack of Harvey Beef Gourmet Selection Parsley and Garlic Meatballs 1 red onion, sliced into wedges 1 eggplant, cut into 1cm slices, then each slice quartered 2 zucchini, sliced into 1cm rings 1 red capsicum, deseeded and sliced into 1cm strips 1 yellow capsicum, deseeded and sliced into 1 cm strips 1 punnet cherry tomatoes, halved ½ cup olive oil plus 4 Tbsp extra 1 tablespoon balsamic vinegar ½ tsp sea salt ½ tsp sugar Pepper to taste 1 bunch of fresh thyme ½ - 1 cup water Garlic and Herb Yoghurt: 1 cup natural yoghurt 2 garlic cloves, minced ¼ tsp salt To serve: Green salad and Garlic bread
Pre-heat oven to 180°C 1. Line a large baking tray with baking paper. 2. Prepare vegetables as above, place into a large bowl and toss with ½ cup of olive oil. 3. Place meatballs and vegetables onto the prepared tray. 4. Drizzle with additional oil and balsamic. 5. Season with salt, sugar and pepper. Toss to combine. Scatter half of the thyme and drizzle half a cup of water over the vegetables. 6. Roast for 15 minutes. 7. Remove ratatouille from the oven, turn meatballs and toss vegetables. Check liquid levels, and if vegetables are looking dry, add remaining half a cup of water. 8. Return the tray to the oven for a further 10 minutes or until the vegetables are tender. 9. Once cooked, remove ratatouille from the oven and finish with additional fresh thyme. 10. Meanwhile, in a small bowl, prepare yoghurt sauce, using remaining fresh thyme, add yoghurt, garlic and salt. Stir to combine. 11. Serve ratatouille drizzled with garlic and herb yoghurt with a fresh green salad and crusty garlic bread.
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