Home Give Contact For Veg*ns
Vegetarian for Life
Print this page

Rose Elliot’s Chunky Oven-Baked Ratatouille

This is a substantial ratatouille, to which you can add beans for protein.

SPICY RATATOUILLE Stir 1 –2 tsp of cumin seeds and/or crushed coriander seeds in with the vegetables, and leave out the basil.

JUICY RATATOUILLE Use a 425g can of tomatoes in juice (organic, if possible) instead of the fresh tomatoes, adding them about 20 minutes before the end of the cooking time.

Serves: 4
Time to prepare: 15 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan

Ingredients

  • 1 large red onion
  • 1 large courgette
  • 1 large aubergine
  • 2 red and 2 golden peppers, seeded
  • 450g/1lb small tomatoes or large cherry tomatoes
  • 4 garlic cloves, chopped
  • 3 tbsp olive oil
  • Several sprigs of fresh basil

Instructions

  1. Preheat the oven to 240°C/475°F/gas mark 9.
  2. Cut all the vegetables into chunky pieces.
  3. Put the vegetables, tomatoes and garlic in a roasting tray or large shallow casserole dish, sprinkle with the oil and some salt and pepper; then mix with your hands so that they all get coated.
  4. Put into the oven and cook, uncovered, for 30–40 minutes, until the vegetables are browned at the edges, tender and smelling gorgeous.
  5. If you wish, add a drained can of red or white beans 10 minutes before the end of the cooking time.
  6. Tear the basil over the top and serve.
© Rose Elliot

Comments

Notify me of follow-up comments

Share

Search by keyword or phrase

Search by category

Switch to dark mode Enlarge font size