Roast Ratatouille
Over a year ago
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Ingredients
- 1 onion
- 3 courgettes
- 2 red peppers
- 2 cloves garlic
- 4 tomatoes
- 2 tbsp extra virgin olive oil
- salt and seasoning
- 1 aubergine
Accompaniment
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Description
This is a wonderfully enriching dish, and one of our favourites. We've been making it ever since Leo was inspired by the film 'Ratatouile'.
Method
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1
Preheat the oven to 220°C, gas mark 7.
Put the courgettes, onion, peppers, aubergine and garlic into a non-stick roasting pan large enough to fit them in one and a half layers (if the vegetables are more crowded, they'll steam, not roast). Toss with 1 tsp olive oil (or spray lightly with oil from an atomiser). Roast for 20 minutes, stirring 2 or 3 times. Remove from the oven, stir in the tomatoes, and cook for 10 minutes more, till the tomatoes are soft and all the vegetables cooked. Remove from the oven, stir in the extra virgin oil, season to taste, and serve.
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