Roasted vegetable ratatouille
- 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
- Vegan recipes
- 6.5g (1g saturated)
- 11.5g (10g sugars)
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.
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