Roasted Veg Ratatouille


Prep time: 
10 minutes


This veg packed dish uses lots of seasonal summer veg, can be served with pasta or chickpeas and couscous. Leftovers can be served cold as a salad or added to a sandwich.


  • 1 aubergine, trimmed and cut into rounds
  • 2 courgettes, trimmed and cut into rounds
  • olive oil
  • 1 onion, thinly sliced
  • 1 red pepper, de-seeded and thinly sliced
  • 2 cloves of garlic, peeled and minced
  • 250g tomatoes, sliced into rounds
  • 1 bunch of basil, chopped
  • salt and pepper to taste


  1. Heat oven to 200C/fan 180C/gas 6.
  2. Spread the aubergine and courgette rounds on a baking sheet and drizzle with olive oil. Season and roast for 20 min until turning golden. Remove from heat once done.
  3. Meanwhile, saute the onion, red pepper and garlic until carmelised and cooked down until almost breaking apart. Season to taste.
  4. Spread the pepper and onion mixture into the bottom of a baking dish in an even layer. Arrange the cooked aubergine, courgette and tomatoes in an alternating pattern on top, until you have filled the dish. Roast for a further 10 mins or until the tomatoes are cooked and softened.
  5. Remove from the oven and scatter with basil before serving
Photo Credit: Jonny Hughes @jonny2love
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