Although ratatouille is a dish associated more with the winter, it’s also a great way of showing off a load summer veg and getting in your 5-a-day.
If you’re missing any ingredients for your Roasted Summer Vegetable Ratatouille, get them delivered to your door with Kerry’s Fresh today.
- 2 aubergines (roughly chopped)
- 1 each of yellow and red peppers (thickly sliced)
- 2 courgettes (halved lengthways and roughly chopped)
- 2 onions (chopped through the roots, quartered and torn apart)
- 1 fennel (chopped through the roots, quartered and torn apart)
- 4tbsp extra virgin olive oil
- 1 bunch of radishes (thinly sliced)
- 500g Kerry’s Fresh vine-ripened cherry tomatoes (halved)
- 4 garlic cloves (crushed)
- 1 tbsp sherry vinegar or balsamic vinegar
- Bunch of basil and flat leaf parsley (roughly chopped)
- Preheat the oven to 200°C/180°C fan/ gas mark 6. Place the aubergine, peppers, courgettes and fennel into a baking tray or roasting tin. Coat in half of the olive oil and smack with a generous few pinches of salt and freshly ground pepper. Oven roast for 20-25 minutes.
- Take out of the oven and toss in the radishes, tomatoes, garlic and vinegar. Mix everything together and place it back into the oven. Roast for another 15-20 minutes, take out of the oven when the tomatoes are starting to burst.
- Finish it off with the rest of the olive oil and the basil and parsley. This dish is a great accompaniment to fresh crusty bread or pasta.
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