Roasted vegetable ratatouille

Name: Roasted vegetable ratatouille
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 8 (2 meals for 4)
Cuisine: French recipes

Easy
August 2018

Easy
August 2018

Serves 8 (2 meals for 4)
Hands-on time 15 min, oven time 35-40 min

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.

Dairy-free recipes
Freezable
Vegan recipes

Nutrition: per serving

Calories: 133kcals
Fat: 6.5g (1g saturated)
Protein: 3.7g
Carbohydrates: 11.5g (10g sugars)
Fibre: 6.8g
Salt: 0.1g

Nutrition: per serving

Calories: 133kcals
Fat: 6.5g (1g saturated)
Protein: 3.7g
Carbohydrates: 11.5g (10g sugars)
Fibre: 6.8g
Salt: 0.1g

For 4

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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

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

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).

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).

delicious. tips

If you’re not vegan, top with 100g crumbled feta for the last 10 minutes of cooking.

How to freeze: allow the ratatouille to cool completely in the tin(s), transfer to food bags or containers and freeze for up to 3 months. Defrost in the fridge overnight and eat cold, reheat to piping hot before serving or use to make our shakshuka recipe.
Once cooked and cooled, store in an airtight container in the fridge for up to 2 days.

Recipe By

The delicious. food team

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