A classic ratatouille recipe starts with roasting lots of veg and finishing with fresh herbs. The end result is an authentic dish that’ll have you dreaming of being en vacance in the south of France.
Method
Preheat the oven to 200°C/fan.
Chop all the vegetables into 2/3 cm chunks.
Put the oil, garlic, tomatoes and the vegetables in a single layer in 2 roasting tins.
Add capers, almonds, vinegar and sugar.
Toss together, season and roast for 45 minutes, until tender.
Mix the contents of both roasting tins together, finish with an extra drizzle of olive oil and stir in the fresh herbs.
Ingredients
Prep time: 20 mins
Cooking time: 45 mins
4 tbsp olive oil
3 garlic cloves
1kg fresh tomatoes
2 red onions
3 red peppers
2 aubergines
4 courgettes
2 tbsp capers
50g blanched almonds
1 tbsp vinegar
1 tbsp sugar
15g bunch of fresh oregano
15g fresh parsley
