Ratatouille
Item 1 of 1
Galton Blackiston serves up a delicious, rustic ratatouille recipe, which makes a perfect side to meat or as a vegetarian main if boosted with some crumbly feta and crusty bread. Fennel is an interesting addition to this ratatouille, giving the dish a hint of aniseed, alongside the more traditional aubergines, peppers and courgettes.
First published in 2015
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Ingredients
Metric
Imperial
- 225g of cherry tomatoes
- 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
- 10g of fresh basil, torn
- 2 pinches of black pepper
- 2 pinches of salt
SAVE RECIPE
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
- 1 red onion
- 1 medium aubergine
- 1 yellow pepper
- 2 red peppers
- 2 courgettes
- 1 fennel bulb
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
- 1 garlic clove, peeled and roughly chopped
- 1 pinch of black pepper
- 1 pinch of salt
- 90ml of olive oil
4
Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil
- 225g of cherry tomatoes
- 10g of fresh basil, torn
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
- 1 pinch of black pepper
- 1 pinch of salt
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