Dinner Ratatouille

This French classic combines a colourful medley of roast vegetables with herbs and spices.
  1. Dairy Free
  2. Vegetarian
Preparation Time
15 mins
Cooking Time
35 mins


1 Aubergine
1 Sweet Pointed Pepper
1 Green Pepper
1 Courgette
2 Red Onions
3 Garlic Cloves (peeled and finely chopped)
400g Tinned Chopped Tomatoes
2 tsp Pesto
1 tsp Basil
2 tsp Paprika
80ml Olive Oil
Salt and Black Pepper


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Chop the peppers in half, then into medium size chunks and remove any seeds.
  3. Chop the aubergine, courgette and onions into similar size pieces.
  4. Then place all the chopped vegetables into a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper.
  5. Roast in the oven for 20 minutes.
  6. Place the chopped tin tomatoes, paprika, pesto, garlic and basil into a large saucepan.
  7. Add the cooked vegetables, season with a pinch of salt and pepper and heat gently.
  8. Serve either as a side dish, or with some crusty baked bread.
  9. Alternatively, transfer the ratatouille to a large baking dish, crack 4 eggs over the top and bake in the oven for 10 minutes (or until the eggs are set).
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