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Galton Blackiston serves up a delicious, rustic ratatouille recipe, which makes a perfect side to meat or a main course for kids. Fennel is an interesting addition to this ratatouille, giving the dish pleasing notes of aniseed alongside vegetables such as aubergines, peppers and courgettes

Method
1.
Preheat the oven to 220°C/gas mark 7
2.
Peel the onion, 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 onion
VideoVideo: Dice an aubergine
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
VideoVideo: Peel garlic
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
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Ingredients

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Nutrition (per Portion)

Calories

289
14%

Sugars

9g
10%

Fat

23g
33%

Saturates

3g
17%

Salt

291mg
5%
of an adult's guideline daily amount
Galton Blackiston's ratatouille recipe is delightfully simple. You can serve as a side to meat or on its own