Recipe: Roasted Ratatouille

This is the perfect food for a cold, wet evening.  Get in the door, chuck it in the oven, take a shower, and sit down to dinner.  Serve with griddled halloumi, crusty bread and a hug.  Perfect!  Use any leftovers in a couscous salad or this roasted vegetable ciabatta for lunch the next day, or toss it with pasta for dinner.


Roasted Ratatouille

Serves 4

Ingredients

3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper, sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Chopped herbs

To serve:

Rachel’s Greek Style Natural yogurt, optional

Method

1. Heat the oven to 200°C/gas mark 6.

2. In a large roasting tin, add the olive oil followed by the vegetables and give it a good toss around, adding a little more oil if you think the vegetables need extra coating. Season.

3. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.

4.Transfer to a serving dish and spoon over the Rachel’s Greek Style Natural yogurt and chopped herbs.  Serve immediately


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