LADING

Oven Baked Ratatouille

Ratatouille - Sophie Conran


Large Handled Roasting Dish, £55.00

Serves 6 – 8

Ingredients
4 red onions, peeled and thickly sliced
2 aubergines cubed
4 courgettes cubed
4 red peppers, trimmed, de-stemmed and cubed
2 heaped teaspoons of finely chopped fresh oregano
140g concentrated tomato puree
300ml water
200ml olive oil
Maldon Salt
Finely ground black pepper

Pre-heat the oven to 180°c/ 160° Fan/ Gas Mark 4

Put all the vegetables into a wide roasting dish.

Scatter over the oregano.

Mix the tomato paste and water and pour over.

Pour over the olive oil.

Liberally season with salt and pepper and put in the middle of the oven to bake for an hour, stirring every 20 minutes.

Print Recipe
Oven Baked Ratatouille
Serves 6 - 8
Oven Baked Ratatouille
Cuisine Vegetables
Servings
Cuisine Vegetables
Servings
Oven Baked Ratatouille
Instructions
  1. Pre-heat the oven to 180°c/ 160° Fan/ Gas Mark 4
  2. Put all the vegetables into a wide roasting dish. Scatter over the oregano. Mix the tomato paste and water and pour over.
  3. Pour over the olive oil.
  4. Liberally season with salt and pepper and put in the middle of the oven to bake for an hour, stirring every 20 minutes.
Recipe Notes

Ratatouille Sophie Conran

Ratatouille Sophie Conran