Galton Blackiston’s rustic ratatouille recipe
Galton Blackiston’s Rustic ratatouille is really simple yet wonderfully colourful.
See method- Serves 4
- 10mins to prepare, 30-35mins to cook
- 168 calories / serving
Ingredients
- 225g cherry tomatoes
- 1 red onion
- 1 medium aubergine
- 1 yellow pepper
- 2 red peppers
- 2 courgettes
- 1 fennel bulb, small
- 90ml olive oil
- 1 garlic clove, peeled and roughly chopped
- 10g fresh basil, torn
- 1 pinch salt
- 1 pinch black pepper
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 700kJ 168.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.6gProtein 4.1gFibre 6.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Preheat the oven to Gas Mark 4, 220°C, fan 200°C.
- Peel theonions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onions.
- Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper - the job of coating the vegetables in the oil can be left to the little ones. Make sure their hands are washed before they dive in.
- Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 mins, add thetomatoandbasil- leave the little ones to tear up the basil before chucking it into the roasting tray.
- Mix well and return to the oven for a further 20 mins, or until the vegetables are well coloured but remain reasonably crunchy in texture.
- Remove from the oven, season to taste and serve.
- See more Easy recipes for kids
