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

Where’s the full recipe - why can I only see the ingredients?

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

  • 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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