Baked potatoes with roasted ratatouille

Name: Baked potatoes with roasted ratatouille
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6.00 potatoes large; oil for brushing; 1.00 red pepper; 1.00 courgettes; 1.00 aubergine medium; 2.00 tomatoes; 1.00 red onion small; 30.00 ml fresh chillies 573; 1.00 garlic cloves, crushed; cheese grated

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (10)

6.00	potatoes — large
	oil — for brushing
1.00	red pepper
1.00	courgettes
1.00	aubergine — medium
2.00	tomatoes
1.00	red onion — small
30.00 ml	fresh chillies — 573
1.00	garlic — cloves, crushed
	cheese — grated

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Method:

Preheat oven to 200 ºC. Wash and dry potatoes and prick them several times with a fork.
Brush potatoes with a little oil and place them on a baking tray.
Bake for 1 1/2 hours, or until tender when tested with a skewer.
Chop red pepper, baby marrow, brinjal, tomatoes and red onion into even-sized pieces.
Toss in a bowl with garlic and a little oil. Season to taste.
Place in a baking dish and bake with potatoes for 30 minutes, or until tender. Spoon into each baked potato and top with a sprinkling of grated cheese.