Vegetarian mains
Ratatouille
Ratatouille comes into its own in the summer months when courgettes, tomatoes and peppers are flush in the fields. Oven-baking turns them into a soft, rich mass that has many uses. Make lots and eat warm with bread, stirred through pasta or on top of a pile of sturdy grain.
Ingredients
- olive oil
- 2 onions, chopped
- 4 garlic cloves, chopped
- 4 large tomatoes
- 3 courgettes, cubed
- 2 aubergines, cubed
- 2 peppers, cubed
- handful fresh basil leaves, torn
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Pour a little olive oil into a pan over the heat. Add the onions and then the garlic until soft.
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Step 2
In a large roasting tin add tomatoes, courgettes, aubergines and peppers to the onions and garlic.
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Step 3
Season the vegetables and roast for 45 minutes. Mix the vegetables together with torn basil or parsley and a drizzle of olive oil.