A delicious side of baked vegetables with white wine – full of flavour and good with any kind of meat.
This oven-baked dish is reminiscent of ratatouille – but without the tomato sauce.
I made it over Christmas and New Year, when among other things we served it alongside our New Year’s Eve raclette. It is perfect for the purpose, as you can warm it up in the little raclette pans – delicious and a little different.
If you have leftovers of this dish, they can be blended and stirred into a bolognese – they add plenty of flavour as well as lots of fibre and hidden vegetables.
