Vegetable Ratatouille Recipe

Name: Vegetable Ratatouille
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: European
Ingredients: Small head of celery, roughly chopped; 3 red peppers, roughly chopped; 2 onions, roughly chopped; 1 small fennel bulb, roughly chopped; 3tbsp olive oil; 2 courgettes, roughly chopped; Few sprigs of fresh thyme; 3 garlic cloves, thinly sliced; 1tbsp caster sugar; 130g black olives; 270g cherry tomatoes, quartered; Handful of basil and flat-leaf parsley leaves

written by woman&home Staff November 19, 2018

This ratatouille recipe is a celebration of seasonal vegetables.

ALSO TRY: Vegetable Grain Salad Recipe

Vegetable Ratatouille

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Small head of celery, roughly chopped
3 red peppers, roughly chopped
2 onions, roughly chopped
1 small fennel bulb, roughly chopped
3tbsp olive oil
2 courgettes, roughly chopped
Few sprigs of fresh thyme
3 garlic cloves, thinly sliced
1tbsp caster sugar
130g black olives
270g cherry tomatoes, quartered
Handful of basil and flat-leaf parsley leaves

Instructions

Heat the oven to 180C. Toss the celery, red peppers, onions and fennel in 2tbsp olive oil on a baking tray. Roast for 10 mins, until just soft. Add the courgettes and thyme, tossing to coat in the olive oil, and roast for another 10 mins. Remove from the oven and set aside.
Heat the remaining 1tbsp olive oil in a large frying pan over a medium heat. Fry the garlic until just golden. Add the roasted vegetables, sugar, olives and cherry tomatoes. Cook over a medium heat for a further few mins, until the tomatoes are warmed through but still holding their shape. Remove from the heat, scatter with the parsley and basil, and serve.

vegan vegetable vegetarian

woman&home Staff

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