Ratatouille

Updated at: Thu, 17 Aug 2023 11:34:31 GMT

Step 1

Drizzle 1tbsp olive oil on the bottom of ovenproof dish. Make crosscut on top of the small tomatoes, cut off the top of the garlic bulb, cut onion into wedges and add all together with the bell peppers to the baking tray. Sprinkle with salt and drizzle another 1tbsp olive oil on top. Add rosemary sprigs and bake for 35-40 minutes. Flip the peppers halfway through.

Step 2

When ready discard the rosemary, peel off the skin from tomatoes and peppers, discard the seeds from peppers and squeeze the garlic. Add salt and pepper and blend all together.

Step 3

Make crosscut on top of the 6 tomatoes, place them in a large bowl and cover with boiling water. Leave for 1-2minutes, then place in ice cold water. Drain and peel off the skin.

Step 4

Slice thinly tomatoes, courgette and aubergine. Cut the aubergine slices cut into quarters or halves so they are the similar size to the tomatoes and courgette.

Step 5

Pour the sauce into a 9” baking dish. Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Drizzle with 1tbsp olive oil, sprinkle with salt and pepper. Cover with parchment and bake at 190C for 40 minutes covered and 15-20 uncovered.

Step 6

Garnish with thyme leaves and enjoy!

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