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Recipes
Roast Veg Ratatouille
Roasting vegetables really concentrates the flavour. This dish goes really well with pasta - just top with grated parmesan.
Ingredients
4 medium tomatoes or 10 cherry tomatoes
2 courgettes
1 aubergine
2 peppers (any colour)
8 garlic cloves
2 red onions
Method
- Chop vegetables into chunky, even sized dice and spread on a baking tray.
- Season well with salt and freshly ground pepper and drizzle with olive oil.
- Bake in oven 200C/180Fan/Gas Mark 6 for 30 minutes or until cooked through.
- Serve hot on top of pasta and topped with grated parmesan or cold as a salad topped with a drizzle of balsamic vinegar.
To make this dish even more delicious toss your pasta in home-made pesto (see our wild Garlic & Basil Pesto recipe).