Baked Vegetable Ratatouille - cooking recipe

Ingredients

1 red capsicum, diced
1 green capsicum, diced
1 yellow capsicum, diced
1 small zucchini, diced
250 g cherry tomatoes, halved
1 red onion, diced
1 -2 tablespoon olive oil
1 teaspoon garlic powder
1 -2 teaspoon mixed Italian herbs

Preparation

Place all vegetables in an ovenproof dish.
Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.