Ratatouille recipe

Get a real flavour of France with this classic ratatouille. The mix of tomato, aubergines, courgettes and herbs is mouthwatering - and veggie friendly too.

Serves 6

(makes 1.8kg) Ready in 45 minutes


  • 4 tbsp olive oil, plus extra for drizzling
  • 3 garlic cloves, roughly chopped
  • 1kg fresh tomatoes, roughly chopped
  • 2 red onions, cut into about 3cm cubes
  • 3 red peppers, deseeded and cut into about 3cm cubes
  • 2 aubergines, cut into about 3cm cubes
  • 4 courgettes, cut into about 3cm cubes
  • 15g bunch of fresh oregano, leaves roughly chopped
  • Large bunch of fresh flatleaf parsley, leaves roughly chopped


How to make ratatouille

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the oil, garlic, tomatoes and the vegetables in a single layer in 2 roasting tins. Toss together, season and roast for 45 minutes, until tender.

2. Mix the contents of both roasting tins together, finish with an extra drizzle of olive oil and stir in the fresh herbs.

3. To freeze: divide the mixture into three amounts, weighing about 600g each, and spoon into three individual 1-litre rigid freezer containers. Freeze for up to 1 month. Remove from the freezer and defrost for about 6 hours before using.

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Average rating: 3/5
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Nutritional Information

Per serving:
10.7g fat (1.7g saturated)
4.4g protein
15.9g carbs
13.5g sugar
0.1g salt

How to chop an onion

Perfect your skills in slicing and dicing an onion with Gordon Ramsay

Gordon's training video: How to prepare peppers

Gordon Ramsay shows you the best way to prepare peppers in this how to video

Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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