Oven-roasted ratatouille from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • anna_66imxn on April 28, 2026

    I've used this recipe as the basis of veggie lasagne (just add the past sheets and white sauce), also good with some form of grain and protein source.

  • vcmc34 on May 07, 2023

    Absolutely delicious. The slow cooking gives so much flavour and is so healthy. We love it!

  • Jesmondgirl on July 11, 2021

    Really tasty used a home made 7 veg pasta sauce from Jamie Oliver with it and cooked extra veg as well

  • MilduraSO on May 16, 2020

    I love this and make it quite regularly. I often double the recipe and use half to make a veggie lasagne to stick in the freezer. I also use the sauce instructions separately to make a tomato sauce for pasta. I keep my veg quite chunky and it's fairly crowded in the tray. The veg cooks down well and there are tasty caramelised bits in the bottom that mix in with the tomato sauce at the end.

  • eeeve on December 08, 2018

    Probably cut up the veg too small, as they were burnt after only about an hour. Mixed them into another (Italian flavoured, but home made) tomato sauce we had already kicking about, and it actually came out quite nice in the end. Though it looked nothing like the picture! Must try again.

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