A favourite Mediterranean dish to make the best of summer vegetables.
Ratatouille epitomizes the cornucopia of Summer vegetables.
It is one of my favourite Mediterranean dishes because it is so versatile. You can have it hot or warm, it pairs perfectly with all grains as well as meat or fish.
Traditionally it is cooked as a stew. Here I decided to roast the vegetables to give them a deeper flavour.
I created this recipe as part of the Food Waste Challenge from AO.com.
You can transform any leftovers into a delicious lasagna. Click here to find out how.
Roasted Ratatouille [vegan] [gluten free]
- large pan
- 1 medium aubergine – cut in 1cm / 0.4 inches dice
- 3 medium courgettes – cut in 1cm / 0.4 inches dice
- 1 red pepper – cut in 1cm / 0.4 inches dice
- 1 yellow pepper – cut in 1cm / 0.4 inches dice
- 1 red onion cut in 8 slices
- 3 garlic cloves – crushed
- 6 tomatoes
- 5 Tbsp extra virgin olive oil
- 3 tsp fennel seeds
- 1 Tbsp paprika
- 3 handfuls black olives
- 1 preserved lemon – optional
- small bunch of basil
- salt & pepper
- Preheat oven to 200C/fan 180C/gas 6.
- Cut the tomatoes in quarters, then halve each quarter into 2 cubes.
- Mix and spread the diced courgettes, aubergine, peppers and tomatoes on a baking tray. Add the sliced onion, crushed garlic and olives. Toss in olive oil, paprika and fennel seeds.
- Roast for around 20-25 mins until the vegetables are cooked.
- Remove from the oven. Add finely cut preserved lemon. Mix well and season to taste.
- Serve sprinkled with fresh basil leaves on a bed of grain of your choice (rice, quinoa, couscous etc…)
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