Prep 20 mins
Cook 1 hr
Oven-cooked ratatouille is one of the summer's simplest suppers. Serve with rice, pasta or some nice warm garlic bread.
- 2 red onions, cut into thick wedges
- 1 lb zucchini, sliced diagonally into thick slices
- 3 bell peppers, different colors, deseeded and roughly chopped
- 1 butternut squash, peeled, deseeded and cut into wedges
- 1 head garlic, divided into whole peeled cloves
- 3 ounces cheddar cheese, sliced
- 1⁄3 cup olive oil
- 8 ounces tomatoes, quartered
- 1⁄2 ounce fresh thyme, roughly chopped
- Preheat the oven to 400°F
- Place all the ingredients, except 3 garlic cloves and cheese slices, in a large, deep roasting tin.
- Roast in the oven for about 40 minutes or until the vegetables are beginning to soften and turn golden brown. Stir occasionally as they cook.
- While the vegetables are cooking, place 3 garlic cloves and cheese slices in a food processor or blender and pulse into rough breadcrumbs.
- When the vegetables are ready, remove from the oven and season with freshly ground black pepper.
- Sprinkle the crumbs over the ratatouille and return to the oven for a further 15 minutes or until the crumbs are golden and crispy.
This is my 1st try at ratatouille and I really enjoyed this recipe. All the vegys are great together and I especially liked the cheddar/garlic crumb topping. For a change I didn't increase the garlic, I found the amount perfect. I did find the recipe made way more than 4 (side-dish) servings though... more for 2nds. Definately something I'd make again, thanks for sharing.