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
- Heat your oven to 180c and get two roasting trays out.
- 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.
- Put the rest into the other tray, season, mix and coat everything. Put it on the top shelf of the oven.
- 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.
- Mix the two trays of roasted vegetables gently and serve warm.
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