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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
¼ teaspoon 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
½ teaspoon Herbes de Provence *
1 cup fresh basil leaves, chopped
1 teaspoon salt
½ teaspoon 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