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- 2
aubergines, cut into 2.5cm (1in) cubes
- 200 g
(7oz) baby courgettes, halved lengthways
- 3
peppers, deseeded and sliced (we used 1 red, 1 yellow and 1 orange pepper)
- 1
fennel, roughly chopped
- 3 Tbsp.
olive oil
- 200 g
(7oz) cherry tomatoes
- 1 Tbsp.
balsamic glaze
Large handful rocket leaves
- Step 1
Preheat oven to 190°C (170°C fan) mark 5. Put the aubergines, courgettes, peppers and fennel into a large roasting tin. Add the oil, season and mix well. Roast for 1hr, tossing occasionally, until the vegetables are tender.
- Step 2
Stir in tomatoes and balsamic glaze and return to the oven for 5-10min until the tomatoes are bursting. Serve warm or at room temperature, tossing in rocket just before serving.
More ratatouille recipes to try:
Roasted vegetable ratatouille
Grilled trout with ratatouille
Hearty autumn ratatouille
Slow cooker ratatouille
Get Ahead
Prepare to end of step 1 up to a day ahead, then complete recipe. Cool, cover and chill. Serve at room temperature or, if serving warm, cook for 10-12min, adding rocket at the last minute.
Per Serving:
- Calories: 72
- Total carbs: 6 g
- Sugars: 6 g
- Total fat: 5 g
- Saturated fat: 1 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
