Ratatouille



Traditionally cooked in the hob but I find by roasting the veg in the oven it’s easier to get more delicious caramelised flavour. Delicious hot or cold, as a side, folded through pasta or topped with goats cheese.

Serves 4 as a side

INGREDIENTS

2 aubergine - chopped into 2 cm squares

2-3 peppers - roughly chopped

6 baby courgettes - chopped into 3cm pieces

2 red onions - sliced into wedges

4-5 tablespoons olive oil

3 cloves garlic

1 can tomatoes

1 teaspoon sea salt

1/2 teaspoons ground black pepper

Basil to serve

METHOD

Preheat the oven to 210 degrees (conventional) 190 degrees (fan)

Add all of the veg to a large roasting tin. Drizzle with oil, add garlic and season. Mix so that everything is coated. Roast in the oven for 30-35 minutes. Remove from the oven and stir through the tomatoes. Cook in the oven for another 15-20 minutes. Finish with fresh basil.

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