A delicious, rustic ratatouille recipe, which makes a perfect side to meat or as a vegetarian main if boosted with some crumbly feta and crusty bread.



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


Preheat the oven to 220°C/gas mark 7 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 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 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

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 Remove from the oven, season to taste and serve 1 pinch of black pepper 1 pinch of salt


SOURCE

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