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Roasted Ratatouille Recipe
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Roasted Ratatouille Recipe

A naturally gluten free traditional recipe made simple using the roasting method. This is also aubergine free but of course you can add aubergine if it agrees with you. Always a great recipe for using up a bumper harvest of courgettes/zucchini and tomatoes from your allotment or garden vegetable patches.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Seasonal, Side Dish
Cuisine: French, Vegan
Keyword: Courgette, Easy, Harvest, Quick, Tomato, Traditional, Vegetables
Servings: 4 servings
Calories: 161kcal
Author: Glutarama

Ingredients

  • 450 g courgette/zucchini(s) (zucchini) chopped and diced
  • 1 large onion(s) chopped into petals
  • 500 g passata
  • 350 g tomato(s) I used plum tomatoes on this occasion
  • 1 large pepper (bell pepper) red or yellow is fine
  • 1 tsp mixed herbs Herbs de Provence
  • 2 tbsp olive oil
  • salt & pepper to taste

Instructions

  • Preheat oven to 220°C | 200°C fan | 425°F | Gas 7
  • Add all your prepared vegetables to a roasting tin with the olive oil and mix to coat in the oil.
  • Pop the roasting tin into the preheated oven and set the timer for 35-40 minutes
  • In a large saucepan, pour the passata and add the herbs and salt and pepper. For reference, I add 5 twists of ground pepper and 10 twists of rock salt.
  • Heat the tomato sauce on a gentle heat and forget about it while your veggies roast, you just need to give it a stir once or twice.
    The sauce will reduce in volume by about half giving you a thick, sweet, fragrant tomato sauce.
  • NOTE: You may need to mix up your roasting vegetables once to prevent any sticking to the tin.
  • Once you're happy with the roasting process and have achieved the colour you want, scrape the contents of the roasting tin into the tomato sauce (including the oil and juices - these are the best bits).
  • Give all the ingredients a good stir to coat the roasted vegetable with the tomato sauce and you're ready to serve.
  • Serving Suggestion: I have mine as a side dish with mid-week meals or in a bowl and a chunk of bread, the later is especially good fort supper in the winter.

Notes

Try not to get too concerned about the ratio of vegetables, as long as you have about 1lb of vegetables to 500g of passata you can't go wrong.
This is a great recipe for using up a few odds and sods of vegetables in the drawer in the fridge so you can be flexible.

Nutrition

Calories: 161kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 1114mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1602IU | Vitamin C: 48mg | Calcium: 67mg | Iron: 3mg