FishPescatarianSides & Salads

Oven-Roasted Ratatouille

This traditional ratatouille recipe can be enjoyed hot or cold and can be served alongside meat or fish.

Prep Time: 15 mins
Cooking Time: 40 mins
4 people

Used in this recipe

Ingredients

450g 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 pieces
1-2 heads fresh garlic, cut in half through the middle
1 red or white medium onion, peeled and cut into wedges
1 tbsp Filippo Berio Olive Oil
12 large basil leaves
Salt and freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/Gas Mark 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.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.