Breville BOV800 manual Roasted Tomato Halves, Ratatouille Gratin, Gratin for Ratatouille

ROAST

ROASTED TOMATO HALVES

Function: ROAST

Temperature: 170°C/340°F

Cooking Time: 30 minutes

Convection Fan: ON

Makes: 4 cups (approximately)

ingredients

1 kg ripe roma tomatoes

1 teaspoon salt

¼teaspoon black pepper

2 tablespoons olive oil

3 garlic cloves, sliced

method

1.Cut the Roma tomatoes in half lengthwise. Discard seeds and liquid. Place tomatoes cut side up onto the Breville baking pan.

2.Drizzle with olive oil, season with salt and pepper and dot with sliced garlic.

3.Insert the wire rack into the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to the ROAST function.

4.Adjust the temperature to 170°C/340°F. Set the timer at 25 minutes. Activate the convection and press the START/ CANCEL button.

5.Roast for the time indicated or until the tomatoes soften.

RATATOUILLE GRATIN

Function: ROAST and BAKE

Temperature: 205°C/400°F and 180°C/360°F

Cooking Time: 50 minutes

Convection Fan: ON

Makes: 6 to 8 servings

INGREDIENTS

¼ cup olive oil

3 baby eggplants, cut in 2cm cubes

500g roma tomatoes

1 large brown onion, thinly sliced

1 large red capsicum, cored, seeded and thinly sliced

2 small zucchini, thinly sliced

2 garlic cloves, peeled and thinly sliced

½teaspoon Herbes de Provence * 1 cup fresh basil leaves, chopped 1 teaspoon salt

½teaspoon ground black pepper

method

1.In the Breville roasting pan, combine 2 tablespoons olive oil and diced eggplant. Toss to coat.

2.Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function.

3.Set the temperature to 205ºC/ 400ºF and the timer to 20 minutes. Turn convection on and press the START/ CANCEL button to activate.

4.Roast the eggplants for 20 minutes, turning occasionally. Set aside.

Gratin FOR RATATOUILLE

INGREDIENTS

¼ cup fresh bread crumbs

2 tablespoons Parmesan cheese, freshly grated

2 tablespoons fresh basil, chopped ¼ teaspoon salt

pinch ground black pepper 1 tablespoon olive oil

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