Ratatouille makes a great side dish for fish and can be served hot, warm or at room temperature. I love this oven-roasted meathod because it requires minimum effort.



1 red pepper

1 yellow pepper

1-2 courgettes

2 small or 1 large aubergine

3 tbsp olive oi

1 onion

2 cloves garlic

600 g canned chopped tomatoes

1 handful fresh basil leaves

salt and pepper






1. Preheat the oven to 200.

2. De-seed the peppers, then cut the flesh into large squares. Slice the courgettes thickly and cut the aubergines into large cubes. Put the vegetables into a large tin, drizzle with olive oil and sprinkle with salt and pepper. Toss well, then roast for 20 minutes.

3. Thinly slice the onion and garlic. Stir the onion and garlic into oily vegetables. Roast for another 20 minutes.



4. Add the tomatoes to the vegetables, then return to the oven for 10 more minutes.

5. Tear the basil leaves over ratatouille, season with salt and pepper, then serve warm or hot, or leave to cool to room temperature.




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