Oven-baked ratatouille: slow cooked courgette, aubergines, peppers & tomatoes from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 96) by Rukmini Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Schooffiecooks on April 26, 2026

    Very simple and really nice. I cut the veggies a bit smaller and in total 35 min in the oven. To make it a complete meal I mixed some cooked rice into the mix, before adding the panko and Parmesan cheese.

  • eeeve on October 21, 2024

    I like the finely cut courgettes and aubergines, other than that I thought it came out too dry, meaning that the two cans of tomato sauce had reduced too much after an hour in the oven. (I had given the veg an extra 20 minutes in the oven before adding the sauce, after reading the previous review. I'm not sure whether that extra step is necessary, it probably depends on how finely the veg are cut.) DH really likes it, though.

  • anniecc on June 16, 2024

    This was good, but like most recipes in this book it needed a few tweaks. I added a splash of red wine vinegar to the veges, halved the salt (recipe specified 2tsp) and added some olive oil to the breadcrumb mix so it went nice and crispy. I also used regular Parmesan, not vegan substitute. I felt the veges needed longer than 30 mins for the first roasting stage, More like 45 - it could probably be sped up by roasting the veg without the tomato sauce initially.

  • Leo on May 12, 2020

    I didn't have high expectations but this was extremely good. I used two cans of cherry tomatoes. The recipe makes loads. I used dried oregano rather than fresh basil. Very rich flavour for such simple ingredients.

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