Purple Jester Ratatouille Bake


Serves: 4
·Preparation time: 20 minutes
·Cooking time: 60 minutes

This dish is as easy as they come tomake, and tastes absolutely divine. Feel free to play with the quantities to add more of your favourite veggies!


600g Purple Jester potatoes, washed and cut into quarters or wedges (leave the skins on)
Zest and juice of a lemon
Handful of fresh rosemary
Sprinkling of fresh thyme
2 garlic cloves, peeled and crushed
2 red onions, peeled and quartered
4 leeks, rinsed and cut into quarters
1 green, 1 red and 1 yellow capsicum, chopped into large pieces
2 parsnips, peeled and quartered
2 carrots, peeled and cut into chunks
2-3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon celery salt
Freshly ground pepper
200g cherry tomatoes
Purple Jester Ratatouille Bake


Preheat the oven to 200°C.
Mix the olive oil, lemon zest, lemon juice, garlic powder, and celery salt, with the herbs and crushed garlic in a bowl and set aside.
Put the prepared Purple Jester potatoes, onions, leeks, capsicums, parsnips and carrots in a large, deep roasting tin. Now drizzle all over with the lemon and herb marinade and season with freshly ground black pepper.
Roast for 25 minutes, stir everything around, then add the cherry tomatoes and stir again so that everything browns evenly. Roast for a further 25-30 minutes or until cooked through and nicely browned on the edges.
*This recipe has been supplied courtesy of www.mitologroup.com.au