Camilla's Summer Roasted Ratatouille
28/08/2009
Tomatoes, courgettes and aubergines are prolific at this time of year and they form the basis of one of my favorite recipes, Ratatouille. I like to roast the veggies as this gives it a lovely toasted flavour.
Ingredients
2 courgettes
1 large aubergine
1 red onion
1 red pepper
1 yellow pepper
2 plump garlic cloves, peeled,
3 tablespoons olive oil
1 heaped teaspoon dried chili flakes
Salt
2 handfuls of ripe cherry tomatoes
Handful of fresh basil leaves
1. Roughly chop into large bite size chunks courgettes, aubergine, onion, and peppers. Finely chop the garlic cloves.
2. Place everything in a roasting pan with the olive oil, dried chili flakes and some salt. Toss everything together.
3. Place on the highest shelf in a preheated oven (225ºC/425ºF/Gas mark 7) and roast for 25 minutes or until vegetables are tender and tinged brown at the edges.
4. Add 2 large handfuls of cherry tomatoes, some cracked black pepper, toss and return to the oven for a further 15 mins.
5. Add a handful of torn basil leaves and stir. Don't worry if the cherry tomatoes have burst, this is good! The sweet flavour of the tomatoes will combine with the roasted veggies. Taste to check the seasonings and serve with a warm Little Higgidy Quiche.