Share the love
- Serves: 4
- Preparation: 20
- Cooking: 25
- Ready: 45
Fennel makes an interesting addition to this meat free ratatouille, giving the dish pleasing notes of aniseed alongside vegetables such as aubergines, peppers and courgettes.
- 1 red onion
- 1 medium aubergine
- 1 yellow pepper
- 2 red peppers
- 2 courgettes
- 1 fennel bulb, small
- 90 ml olive oil
- 1 garlic clove, peeled and roughly chopped
- 225 g cherry tomatoes
- 10 g fresh basil, torn
- 2 pinches black pepper
- 2 pinches salt
Set the oven to 220°C/425°F/gas mark 7.
Peel the onion and cut into quarters, then cut each quarter lengthways. Chop the remaining vegetables to the same size – place them into a large bowl along with the onion.
Cover the vegetables in olive oil. Add the garlic, and mix together using your hands. Place the vegetables in a roasting tray and season with salt and pepper.
Put the roasting tray into the oven for 10 – 15 minutes. Once the vegetables have started to colour, add the tomato and basil, mixing well.
Return to the oven for another 20 minutes, or until the vegetables are well coloured, but still have a firm texture.
Take out of the oven, season with salt and pepper and serve.
Recipe courtesy of Great British Chefs. Visit their site for more delicious vegan recipes.
Galton Blackiston serves up a delicious, rustic ratatouille recipe, which makes a perfect side main course for kids. Fennel is an interesting addition to this ratatouille, giving the dish pleasing notes of aniseed alongside vegetables such as aubergines, peppers and courgettes.