Rustic Ratatouille

Ingredients for Rustic Ratatouille

• 4 small courgette (about 450g ), cut into 1-inch pieces

• 1 medium aubergine (about 450g ), cut into 1-inch pieces

• 3 medium red peppers, cut into 1-inch pieces

• 3 medium onions, sliced

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh rosemary

• 1 teaspoon salt, divided

• 1/2 teaspoons freshly ground black pepper

• 1 tablespoon olive oil

• Vegetable oil cooking spray

• 2 cans (400g each) chickpeas, rinsed and drained

• 8 plum tomatoes (about 450g ), seeded and cut into 1-inch pieces

• 1 tablespoon chopped garlic

• 1 tablespoon tomato paste

• 2 1/2 teaspoons sherry wine vinegar or balsamic vinegar

• 3 tablespoons chopped fresh basil

How to make Rustic Ratatouille

Heat oven to 232°C. In a bowl, toss courgette, aubergine, pepper and onion with thyme, rosemary, 3/4 teaspoons salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoons salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.