Make the Roasted Ratatouille featured on Escape to the farm.
This is a great dish to pop in the oven whilst you’ve got it on for something else. Not only does it make an excellent side dish, but the roasted ratatouille also makes an brilliant base for a range of other dishes:
For a really flavoursome soup, simply blitz and add enough stock to bring to a soup consistency.
Or, serve the ratatouille on top of toasted sourdough with feta crumbled over the top.
Alternatively, once cooked, you can stir through some cooked pasta and serve topped with cheese and herbs.
Serves 4 – 6 as part of a main meal
- 1 aubergine, cut into chunks
- 2 courgettes, cut into chunks
- 1 large red onion, cut into wedges
- 2 or 3 peppers of different colours, deseeded and cut into chunks
- 6 sprigs of thyme, leaves only
- small bunch parsley, roughly chopped
- 200g cherry tomatoes on the vine
- 1 head of garlic, halved through the equator
- olive oil
- sea salt and freshly ground black pepper
- Preheat the oven to 200C/gas mark 6.
- Put the aubergine, courgettes, onion, peppers, thyme and parsley into a large baking dish. Drizzle generously with olive oil and season well. Toss everything together to make sure all the pieces are coated in oil and seasoning.
- Give the dish a shake to spread everything out evenly, then top with the cherry tomatoes on their vines. Add the halved head of garlic, cut side up.
- Drizzle the tomatoes and garlic with a little more olive oil and a pinch of seasoning.
- Roast in the preheated oven for 45 minutes. Or until everything is tender and slightly coloured.
- Serve warm, allowing your guests to squeeze the garlic out of their skins.
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