A classic and comforting vegan dish this Oven Roasted Ratatouille is simple to prepare and quick to bake in the roasting oven.
print
2 medium courgettes, sliced
1 small red pepper, de-seeded and cut into 2.5 cm pieces
1 small yellow pepper, de-seeded and cut into 2.5 cm pieces
1 small aubergine, halved and sliced
2 medium red onions peeled and cut into 8 pieces
2 garlic cloves, crushed
3 tablespoons olive oil
300g cherry tomatoes
freshly ground salt and black pepper
15 g fresh basil leaves
Serves 4-6
- Place all the vegetables, except tomatoes and basil in a large roasting tin, pour over the oil and season generously with salt and pepper. Mix thoroughly to coat all vegetables with oil.
- Roast on 4th shelf of roasting oven for 20 minutes, remove from oven and stir in the tomatoes and basil.
- Return tray to oven and roast for a further 20 minutes or until the vegetables are tender and tinged brown at the edges.
