Roasted ratatouille

Once you've tried roasted ratatouille like this you'll never go back to the traditional method.
recipe, vegetarian, vegetables
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Recipe from: 10 September 2015
Preparation time: 15 min
Cooking time: 45 min


  • 1
    each red, green and yellow pepper
  • 6
    courgettes, sliced lengthways
  • 6
    baby brinjals, sliced lengthways
  • 1
    red onion, halved and sliced lengthways
  • 3
    garlic, chopped
  • fresh rosemary, basil and oregano
  • olive oil
Servings: Change Serving


Preheat oven to  180°C.

Seed the peppers and slice into strips. Put the strips into a roasting tray with the remaining vegetables, garlic and herbs. Drizzle liberally with olive oil. Roast in a preheated oven for 45 minutes or until tender and starting to char slightly.

Remove from the oven. Add a few extra herbs and season to taste with salt and freshly ground black pepper. Serve spooned over polenta, pasta, bruschetta or couscous, or serve as an accompaniment to roast meat, especially lamb.

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Read more on: recipe  |  vegetables  |  vegetarian

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