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    Roast Ratatouille

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    Roast Ratatouille

    Traditional ratatouille is a mix of garlic, onions, peppers, courgettes and aubergines braised with lots and lots of olive oil. It's very healthy, but not exactly low-fat. To cut down, roast the vegetables in a hot oven with just a hint of olive oil. Stir in a further tablespoon of your very best olive oil at the end, for flavour and richness.

    • Vegetarian
    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 3 medium courgettes, sliced on the diagonal
    • 1 large red onion, peeled, halved and cut into thin wedges held together by the root
    • 1 red and 1 yellow pepper, deseeded and cut into chunks
    • 1 medium aubergine, halved lengthways and sliced into half-moons
    • 3-4 cloves garlic, roughly chopped
    • 1 tsp olive oil
    • 6-8 ripe tomatoes, cut into large chunks
    • 1 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7.
    2. Put the courgettes, onion, peppers, aubergine and garlic into a non-stick roasting pan large enough to fit them in one and a half layers (if the vegetables are more crowded, they'll steam, not roast). Toss with 1 tsp olive oil (or spray lightly with oil from an atomiser). Roast for 20 minutes, stirring 2 or 3 times. Remove from the oven, stir in the tomatoes, and cook for 10 minutes more, till the tomatoes are soft and all the vegetables cooked. Remove from the oven, stir in the extra virgin oil, season to taste, and serve.
    3. You could add chopped olives and capers to create a flavourful accompaniment for fish. Try serving the dish with macaroni cheese, or stir in fresh basil and toss with pasta for a simple supper.

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