Roasted Ratatouille

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This version of the french classic is perfect with grilled meat or fish. I love the roasting which for me makes it a less sloppy texture and intensifies the flavours especially of the tomatoes. Like many recipes I got the inspection for this one from that food champion Hugh Fearnley-Whittingstall. Look at his web-site there are loads of ideas and recipes. I’ve enjoyed his Bristol restaurant too, go if you’re near, it’s great!

Ingredients

  • 2 red onions, peeled and cut in to wedges
  • 2 red, orange or yellow peppers, deseeded and chopped into 3cm pieces
  • 1 medium aubergine, diced into 3cm cubes
  • 4 courgettes, cut into thick slices
  • 4 cloves garlic, crushed
  • 200g tomatoes, quartered
  • 1 tsp dried oregano
  • Salt and pepper
  • 2 tbls olive oil

What to do

  1. Heat your oven to 180c and get two roasting trays out.
  2. In one put the tomatoes, garlic, oregano half the oil and seasoning. Gently mix to coat everything and put on the lower shelf of your oven.
  3. Put the rest into the other tray, season, mix and coat everything. Put it on the top shelf of the oven.
  4. Cook the tomatoes for an hour until wrinkly and flavour intense. Once cooked put on the side to cool until the other tray is ready half an hour later.
  5. Mix the two trays of roasted vegetables gently and serve warm.

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