Ratatouille

servings4
45 minutes

Ingredients

  • 225g of cherry tomatoes
  • 1 red onion
  • 1 medium aubergine
  • 1 yellow pepper
  • 2 red peppers
  • 2 courgettes
  • 1 fennel bulb, small
  • 90ml of olive oil
  • 1 garlic clove, peeled and roughly chopped
  • 10g of fresh basil, torn
  • 2 pinches of black pepper
  • 2 pinches of salt

Method

1
Preheat the oven to 220°C/gas mark 7
2
Peel the onion, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onion
  • 1 red onion
  • 1 medium aubergine
  • 1 yellow pepper
  • 2 red peppers
  • 2 courgettes
  • 1 fennel bulb
3
Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper
  • 1 garlic clove, peeled and roughly chopped
  • 1 pinch of black pepper
  • 1 pinch of salt
  • 90ml of olive oil
4
Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil
  • 225g of cherry tomatoes
  • 10g of fresh basil, torn
5
Mix well and return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain reasonably crunchy in texture
6
Remove from the oven, season to taste and serve
  • 1 pinch of black pepper
  • 1 pinch of salt