Roasted Ratatouille
Serves: 4
Preparation: 15 minutes
Cooking Time: 50 minutes
Ingredients
- 2 courgettes
- 1 aubergine
- 2 red/orange peppers, halved and deseeded
- 1 red onion, peeled
- 2 tbsp olive oil
- 10 large ripe tomatoes, cut into small chunks
- 2 cloves garlic, peeled and crushed
- 1 tbsp red wine vinegar
- 1/2 tbsp sugar
- Good squirt of tomato puree
Method
- Preheat the oven to 190ÆC/fan 170oC/Gas 5. Cut the courgettes into quarters lengthways and then into small pieces. Cut the aubergine, peppers and onion into similar sized pieces. Put them all into a roasting dish, add the oil, toss together then roast for 30 minutes.
- Add the tomatoes to the dish with the garlic, vinegar, sugar and puree. Roast for 20 minutes and serve with crusty bread.
