Oven baked ratatouille is one of our summer standby recipes as its so easy to make . Having just come back from Japan and loved the food I experimented with adding a Japanese dressing and it's so good! This dish will last for a few days in the fridge as well.
I tossed baked cubed eggplant, sliced red peppers, sliced onion and courgettes in some garlic infused olive oil and baked them for 20 minutes at 180 degrees C in a fan forced oven. Then I added some chopped tomatoes which had been squeezed to remove some of the seeds, and baked the vegetables f for a further20 minutes.
I waited until the ratatouille was like warm, then tossed the dressing through and served it at room temperature sprinkled with the toasted sesame seeds .
The quantities of vegetables are flexible but if you do a large quantity you may want to double the dressing. Taste as you go!
If you use plain olive oil I'd add some crushed garlic at the same time as the tomatoes.
I found this dressing in a recipe for a Snowpea salad in Vegie Food, a little Murdoch book.
1/2 teaspoon of dashi granules
1 tablespoon of soya sauce
1 tablespoon of mirin
1 teaspoon of soft brown sugar
1 garlic clove, crushed
1 teaspoon of very finely chopped ginger
1/4 teaspoon of sesame oil
1 tablespoon of vegetable oil
1 tablespoon of toasted sesame seeds