Summer Vegetable Simple Ratatouille
Served just warm, this easy Summer Ratatouille is such a versatile side dish - celebrating seasonal vegetables at their best.
Servings: 4
Calories: 165kcal
Ingredients
- 2 tbsp olive oil
- 2 courgettes roughly chopped
- 1 red onion roughly chopped
- 2 red peppers roughly chopped
- 1 aubergine roughly chopped
- 2 garlic cloves sliced thinly
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 1 400 g tin chopped tomatoes or 500g fresh tomatoes
- 200 ml water
- 10 g fresh oregano chopped
- 10 g fresh parsley chopped
- 1 bay leaf
- ½ tsp sea salt
- black pepper
Instructions
- Preheat the oven to 180 °C
- Cut your courgettes, red onions, peppers, and aubergines into chunks of roughly 2cm. Add to a large baking tray, with the 2 cloves of sliced garlic, a teaspoon of dried oregano and some seasoning, and toss in the olive oil to evenly coat all the vegetables.
- Place the baking tray in the oven and roast for 30 minutes, turning the vegetables over halfway through cooking.
- If using fresh tomatoes, skin them by placing them in a heatproof bowl, covering them in boiling water for 90 seconds. Remove the tomatoes from the water, make a slice in the skin and peel it off. The riper the tomatoes, the easier this is.
- Remove your tray of vegetables from the oven and add your tinned tomatoes or freshly skinned tomatoes, along with 200ml water (swirled in the can if using a tin of tomatoes), the chopped fresh herbs, bay leaf, and season again.
- Reduce the oven to 160 °C and place the tray back in the oven for another 30 minutes.
- Serve warm or at room temperature.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 484mg | Potassium: 971mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2527IU | Vitamin C: 112mg | Calcium: 125mg | Iron: 3mg