Oven-roasted ratatouille

As a traditional ratatouille is usually made with aubergine, courgette, basil and tomato (fresh and sun-dried are my preference), it might feel like a summer dish but we eat it all year round. It’s delicious as a filling side dish with roasted meats as part of a low-carb diet, or just stir through with some brown lentils and top with feta for a great vegetarian supper dish.

oven roasted ratatouille

Serves 4

  • 2 courgettes
  • 2 red peppers
  • 4 fresh tomatoes
  • 6 sun-dried tomatoes
  • 1 aubergine
  • 1 red onion
  • 2 cloves of garlic, chopped
  • 1/2 tsp chilli flakes
  • 1 tbsp tomato puree
  • 1 pack of fresh basil- separate the leaves from the stalks
  • 2 tbsps light olive oil
  • Salt and black pepper
  • Extra-virgin olive oil for drizzling

To make…

  • First prepare the vegetables. Cut the aubergine, courgette and red pepper into medium sized chunks. Slice the onion from root to tip. Skin the tomatoes by immersing them in boiling water for a minute, drain carefully and the skins will slip off easily. Cut into quarters. Place them al in a large, lightly oiled roasting dish.
  • Crush the garlic to a paste with a little sea salt with a pestle and mortar. Add the olive oil, pepper, chilli flakes, finely chopped basil stalks and tomato paste. Mix it all together and then pour it over the vegetables and coat them thoroughly.
  • Roast in the oven at 225C for 25 minutes. Remove from the oven, give it a gentle stir and then roast for a further 20 minutes. Remove from the oven and then fold in the fresh basil leaves. Best served warm.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
  • Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

Book your one to one cookery coaching session here

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Oven-roasted ratatouille

  1. A most versatile dish, no matter the season!

  2. Pingback: Oven-roasted ratatouille — Pigeon Cottage Kitchen | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.