Roasted Ratatouille [vegan] [gluten free]

A favourite Mediterranean dish, this roasted ratatouille makes 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 use any leftovers to make a delicious lasagna.

I hope you enjoy this recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

Roasted Ratatouille [vegan] [gluten free]

A favourite Mediterranean dish to make the best of summer vegetables.

3.20 from 5 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Leftover Recipe Duos, One-pot Meals

Cuisine French

Servings 6 people

Calories 190 kcal

Equipment

large pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

  

1x2x3x

• 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

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Instructions

 

• 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…)

Nutrition

Serving: 200gCalories: 190kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 50mgPotassium: 860mgFiber: 6gSugar: 10gVitamin A: 1958IUVitamin C: 102mgCalcium: 59mgIron: 1mg

Find this recipe online:

Roasted Ratatouille [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/roasted-ratatouille-vegan-gluten-free/

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Other things you might like

• Roasted Tomato Soup [vegan]
• Roasted Brussels Sprouts And Cauliflower Salad [vegan] [gluten free]
• Roasted Carrot & Parsnip Salad [vegan]
• Roasted Butternut on Toast [vegan]
• Roasted Parsnip and Orange Salad [vegan] [gluten free]