Oven-Roasted Ratatouille

Makes: 4
Preparation time: 15 minutes
Cook time: 30-40 minutes


  • 450g/1lb cherry or baby plum tomatoes
  • 2 medium courgettes, trimmed and cut into thick strips lengthways
  • Small aubergine, trimmed and cut into rough chunks
  • 1 red pepper, deseeded and cut into 2.5cm/1inch pieces
  • 1 - 2 heads fresh garlic, cut in half through the middle
  • 1 red or white medium onion, peeled and cut into wedges
  • Tbsp. Filippo Berio Olive oil
  • 12 large basil leaves
  • Salt and freshly ground black pepper


Preheat the oven to 200°C/400°F/ Gas 6. Arrange all the prepared vegetables into a large roasting dish.

Drizzle over the olive oil and sprinkle over the basil leaves. Season well.

Roast in the oven for 30 - 40 minutes or until the vegetables are just roasted and tinged golden brown at the edges. Serve hot or cold.

Cook's Tip:

Use as an accompanying vegetarian dish to roasts, salads etc. Replace some of the vegetables with seasonal ones of your choice.


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