RUSTIC RATATOUILLE

 

  • Cooking Time: 45
  • Servings: 4
  • Preparation Time:

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

Directions

  • 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

Notes

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

Categories: Main Dish  Misc. One Dish  Snack  Vegetable 

Author Credit: Great British Chefs

Website Credit: http://www.greatbritishchefs.com/recipes/ratatouille-recipe

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