Moroccan Spiced Vegetable Bake – ‘Ratatouille’ style!

I recently catered a (non-traditional) Christmas dinner for a friend of my Mum’s craft group, it went really well and I was thrilled with the way all the dishes turned out! But, that is a whole post in itself. The next day I drove straight to the shops to spend my hard earned dollars on a new food processor. I have been wanting one for so long, lusting after them at the stores, trying to decide which one will best suit my needs versus which one best suits my kitchen – clearly, it is also required to be statement piece of ‘furniture’!

I settled on the Breville Kitchen Wizz Pro and I have not been disappointed with it so far! I have really put it to the test, making super smooth almond and cashew butter, coconut butter and I finally, FINALLY I’ve been able try out a recipe idea that I have had in mind since the movie ‘Ratatouille” first came out. I love that film, it is one I can put on whilst pottering in my kitchen, cooking up a weeks worth of meals and feel completely at peace with the world. It seems silly, but honestly it is one of the most simple pleasures in my life. This dish is inspired by the Ratatouille they cooked up for Anton Ego at the end of the film.

This is a simple dish (if you have a processor or patience and decent knife skills…) but it looks quite impressive and it tastes fantastic. You could leave off the spices or switch them to your favourites. The most important thing is to get the base right and then you can adjust it to suit whatever flavours it is accompanying.

Serves 4 as a side dish

1 baby Eggplant
1 small Zucchini or half a large one
1 small Sweet Potato
1 large Carrot

1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/4 tsp Ground Cinnamon
1/3 cup Olive Oil
A few sprigs of Rosemary and Thyme
3 Garlic Cloves – sliced
I tbsp Dukkah


Preheat your oven to 180C.

In your processor, slice all vegetables into rounds about 3mm thick.

In a small saucepan, heat olive oil, garlic and herb sprigs to infuse the oil with flavour. This is worthwhile having on hand at any time and I usually have a jar next to the cook top, perfect on pizza bases!

In a large bowl, toss the vegetables with the spices and a tablespoon of the olive oil. Arrange in a baking dish by standing the vegetables on their sides and tucking them in together quite tightly.

Cover with alfoil and bake for around 30 minutes or until vegetables soften.

Sprinkle with dukkah and return, uncovered, to the oven for a further 15 minutes or until crisp and golden on top.


Morrocan Veggie Bake

Morrocan Veggie Bake

3 thoughts on “Moroccan Spiced Vegetable Bake – ‘Ratatouille’ style!

  1. Looks absolutely delicious Jem. I love pretty much everything in this dish, gorgeous addition of the dukkah topping (I am obsessed with that stuff). Love the movie also. It’s been ages since I last saw it, I need a refresher! xx

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