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While roasting the veg, put the garlic in the non-stick frying pan or a large pan with a small glass of water. Simmer until the water is nearly gone, then tip in the cherry and chopped tomatoes, sugar, vinegar and plenty of seasoning. Simmer for 20 mins until thickened and saucy.
- Main Course
- 115
- French
A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread. Freezable. Gluten-free. Healthy.
- Dinner, Main Course, Supper
- 1 min
- 220
- Why Oven Bake/Roast Ratatouille?
- Ingredient Substitutions For Oven Baked Ratatouille
- How to Freeze Ratatouille
- Baked Ratatouille Recipe: A Few Tips & Tricks
- How to Enjoy Your Baked Ratatouille Recipe
Whilst I know a slow cooker provides all the convenience of the oven, what a slow cooker cannot do is add that extra dimension to a dish that an oven does. In the oven, flavours concentrate, the edges of foods darken and caramelise, and crispy bits develop; which all adds to the eating experience. I also love the freedom that the oven gives me. I d...
Ratatouille is all about the vegetables, and the synergy that develops between the eggplant, zucchini, capsicum and tomato as it cooks. You can play around with the quantities of these vegetables to achieve a balance that suits your personal palate, but I don’t advocate removing any one type of vegetable completely if you wish to retain the flavour...
Freezing Oven Baked Ratatouille
Oven roasted ratatouille is a great way to use up a glut of summer vegetables, and as it freezes so well why not make a double batch and stash it in the freezer for the winter months. To freeze ratatouille: 1. Cook the dish as instructed in the recipe below. 2. Allow the cooked ratatouille to cool slightly. 3. Spoon the cooled ratatouille into freezer safe containers. I like to use a few different sized containers so I have some flexibility for future meals. For example, large meal sized cont...
Defrosting Oven Baked Ratatouille
Defrost the baked ratatouille in the fridge overnight, although I will admit I usually defrost mine on the kitchen bench for a few hours before using. You can also defrost your ratatouille using the defrost setting on your microwave oven.
Reheating Baked Ratatouille
I usually reheat frozen ratatouille in a large saucepan on a low heat on the stove. Stir occasionally to ensure the ratatouille does not catch on the bottom of the pan and burn. If the ratatouille is quite dry, you can add a splash of water whilst reheating. You can also reheat the ratatouille in the oven. Place the defrosted ratatouille in an oven proof dish (preferably with a lid) and spread the vegetables out to cover the base of the dish. Add a splash of water, cover the dish with a lid o...
My baked ratatouille recipe is so easy that once you try it I promise you that you will never make it any other way again. As easy as this dish is, I do have a few extra tips for you to ensure your dinner is delicious: 1. It is key that you roast the zucchini, capsicum, onion and eggplant before adding the tomato passata. Roasting concentrates the ...
Turn your oven roasted ratatouille into a more substantial meal by: 1. Layering it with bechamel sauce, pasta sheets and cheese to create a delicious vegetarian lasagne. 2. Tossing a large scoop through cooked pasta for a super-quick meal. 3. Serving the oven roasted ratatouille as a side dish with poached or fried eggs. 4. Loading up a baked potat...
- (2)
- 393
- Appetiser/Main Meal
Jamie Oliver's best ratatouille recipe shows you how to make ratatouille from scratch, and it couldn't be easier. Plus, it's packed with gorgeous veggies.
- French-Style
- 4
Jun 6, 2023 · This one-pot easy ratatouille recipe is a hearty and satisfying vegetarian stew to make any night of the week. Though it comes together in just about 45 minutes, it benefits greatly from an hour or so of rest.
- (109)
- 97
- Entree
Sep 23, 2019 · Fresh, simple ingredients.
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Jul 3, 2020 · Pre-heat the oven to its highest setting. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil.
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