Roasted vegetable ratatouille
- Portion size: Serves 8 (2 meals for 4)
- Hands-on time 15 min, oven time 35-40 min
- Difficulty: easy
This cook-once, eat-twice roasted vegetable ratatouille recipe makes the most of ripe summer veg. It’s the ultimate timesaver for busy weeknights.
Make a batch to feed eight, then use the other half to cook our spiced shakshuka brunch recipe.
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Ingredients
- 1 aubergine, cut into small chunks
- 1 each yellow and orange peppers, deseeded and thickly sliced
- 2 courgettes, roughly chopped
- 1 large fennel bulb, sliced through the root into wedges
- 4 tbsp olive oil
- 180g radishes, halved if large
- 500g cherry tomatoes on the vine
- 4 garlic cloves, crushed
- 1 tbsp sherry vinegar
- Large handful fresh basil and flatleaf parsley leaves, chopped
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Method
- Heat the oven to 200°C/180°C fan/ gas 6. Put the onions, aubergine, peppers, courgettes and fennel into 1 large or 2 smaller roasting tins. Drizzle with half the olive oil, season generously with salt and pepper, then toss to coat. Roast for 20 minutes.
- Add the radishes, tomatoes, garlic and sherry vinegar. Toss to coat, then roast for 15-20 minutes more until the vegetables are tender and the tomatoes are beginning to burst.
- Drizzle with the remaining olive oil, scatter over the herbs and serve half with fresh crusty bread or pasta and chill or freeze the rest (see Make Ahead or How to Freeze, opposite).
Nutrition
- 133kcals Calories
- 6.5g (1g saturated) Fat
- 3.7g Protein
- 11.5g (10g sugars) Carbs
- 6.8g Fibre
- 0.1g Salt
For 4
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