Oven-roasted ratatouille from River Cottage Veg: 200 Inspired Vegetable Recipes (page 362) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ksg518 on July 21, 2020

    I'm not sure this is a ratatouille - perhaps more like a ratatouille stew. But it's a good alternative when you don't have fresh tomatoes but have the other ingredients for a traditional ratatouille. I had one less pepper than the recipe calls for but otherwise made it as directed.

  • Zosia on March 21, 2015

    Always a magical combination of vegetables and tomatoes, this variation of ratatouille calls for a tomato sauce that's cooked separately and added to the roasted vegetables towards the end. The bay leaf and thyme weren't very noticeable but the fresh oregano was a nice touch.

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