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Oven-roasted ratatouille - the ultimate version!

Prep Time 20 min mins
Cook Time 35 min mins
Total Time 55 mins
Racing: ,
Difficulty: Easy
Servings: 4
Description

The ultimate oven ratatouille Let's face it: traditional ratatouille is often... disappointing. Too soft, too bland, sometimes drowned in oil. And yet I love the idea of the dish. This mix of summer vegetables is a promise of sunshine at the table. But I needed another method - and I found it. By modifying it slightly to suit my tastes, it has become THE ratatouille of the house. Since then, it's been simple: the casserole almost never arrives whole at the table. My husband and I regularly 'check' its taste... and sometimes there's nothing left for our boys! Whether you serve it as a side dish, or as a vegetarian or vegan main course with a crusty baguette, this roasted ratatouille will reconcile you with this summer classic.

Ingredients
  • 2 aubergines (diced)
  • 1 red onion (diced)
  • 4 pods garlic
  • 1 orange pepper (diced)
  • 1 courgette (diced)
  • 6 tomatoes (ripe)
  • 5 tablespoons olive oil
  • Sea salt
  • pepper
  • ½ bouquet fresh basil
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (traditional method)
    1. Preheat your oven to 220°C (fan assisted if possible). Prepare two large baking trays.
    2. Grate the tomatoes with the large holes of a grater directly into a large bowl to obtain a nice frothy pulp.
    3. Arrange the aubergines on the first baking tray with 2 tablespoons of olive oil, in a single layer. Season with salt and pepper.
    Do the same with the courgettes and pepper on the second baking tray, using 1 tablespoon of oil.
    4. Place the two baking trays in the oven: aubergines on the bottom, courgettes and peppers on top, for 15 minutes.
    5. Meanwhile, fry the red onion in 2 tablespoons of olive oil in a large frying pan for 8 to 10 minutes.
    Add the chopped garlic, sauté for 1 minute, then pour in the tomato pulp. Simmer until reduced by half. Season to taste.
    6. Remove the trays from the oven, mix the vegetables well, invert their positions and return to the oven:
    - Aubergines on top: 10 minutes
    - Then remove the aubergines and leave the courgettes and peppers for a further 10 minutes.
    7. Add all the roasted vegetables to the tomato sauce. Mix gently and heat for a few more minutes. Adjust the seasoning.
    8. Just before serving, add the chopped fresh basil and a drizzle of olive oil for flavour.
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    Advice and conservation
    - This ratatouille is even better the next day, once all the flavours have mingled.
    - It keeps for 4 days in the fridge or can be frozen for several months.
    - Perfect with fish or as a main course with rice or bread.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/ratatouille-rotie-au-four-la-version-ultime/