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Rustic Ratatouille


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Member since 2013

Serves 4 | Prep Time | Cook Time 45

Ingredients

1 red onion
1 medium aubergine
1 yellow pepper
2 red peppers
2 courgettes
1 fennel bulb, small
90ml of olive oil
1 garlic clove, peeled and roughly chopped
225g of cherry tomatoes
10g of fresh basil, torn
1 pinch of black pepper
1 pinch of salt


1.Preheat the oven to 220°C/gas mark 7


2.Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onions


3.Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper


ROOM FOR A LITTLE ONE


The job of coating the vegetables in the oil can be left to the little ones. Make sure their hands are washed before they dive in


4.Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil


ROOM FOR A LITTLE ONE


Leave the little ones to tear up the basil before chucking it into the roasting tray


5.Mix well and return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain reasonably crunchy in texture


6.Remove from the oven, season to taste and serve


Pairs Well With


Notes

Galton Blackiston's ratatouille recipe is delightfully simple. You can serve as a side to meat or on its own

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