This roasted ratatouille recipe is easy to prepare ahead.
In three steps you can make this roasted ratatouille. Our recipe includes courgettes, peppers and aubergines and comes with a very moreish pesto drizzle.
- 2tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 red pepper, diced
- 2x 400g tinned tomatoes
- 3 sprigs thyme, leave removed from stalks
- 8-10 chopped fresh basil leaves
- 10 baby aubergines, or 2 regular sized ones, thinly sliced
- 3 courgettes, thinly sliced
- 8 plum tomatoes, thinly sliced
- For the pesto
- 25g basil
- 15g pine nuts, toasted
- 15g Parmesan, finely grated
- 1/2 garlic clove
- 40ml of extra virgin olive oil
Preheat the oven to 200C/Gas 6. Heat the oil in a shallow casserole and fry the onion over a medium heat for 5 mins until softened. Add the garlic and pepper and cook for a further 5 mins. Add in the chopped tomatoes and herbs and cook for 5-10 mins. Season to taste.
Take slices of the aubergine, courgette and tomatoes and arrange them on top, alternating between each one and placing around the edge of the pan. Repeat with an inner ring inside and finish with the centre. Brush with a little olive oil, season with salt and pepper and bake in the oven for 1 hr.
Meanwhile, make the pesto by placing all of the ingredients into a food processor and blitz until smooth. Spoon the pesto on top of the ratatouille and serve with crusty bread.
Top tips for making roasted ratatouille
Store leftovers in an airtight container in the fridge for up to two days – reheat thoroughly before serving. Serve warm, or cold, with bread or simply in smaller portions as a side.
To make the meal more substantial you can add beans or chickpeas to the base.
Leftover pesto can be mixed through pasta or spread into a sandwich. You can also use shop-bought if you need to save time.