I am a big fan of the Ratatouille. Not so much a big fan of trying to spell it but I do enjoy eating it.

It's another of these hearty, healthy, one pot dishes and you can really play with what goes in; both veg and herbs wise.

This one is a bit different though as I used a big lasagne dish and roasted this in the oven. It made it less saucy than you would expect from cooking on the hob but did intensify the flavours.

Nice served with a bit of Focaccia. 

Prep Time 20 mins

Cook Time 1 hour

Serves 4

Special Equipment - Lasagne Dish

Ingredients:

1 Red Onion, thinly sliced 

2 Red Peppers, deseeded and sliced 

2 large Courgettes, thinly sliced 

1 large Aubergine, sliced into half-moons 

2 x 400 g cans Flageolet Beans, drained and rinsed 

2 Garlic cloves, crushed 

2 tablespoons Extra Virgin Olive Oil 

1 tbsp Balsamic Vinegar 

2 x 400 g cans Chopped Tomatoes 

A handful of Basil leaves, torn 

Salt and freshly ground Black Pepper, to taste

Instructions:

Preheat the oven to 200°C/fan 180°C/gas mark 6. 

Place the onion, peppers, courgettes, aubergine, flageolet beans and garlic in a large roasting tin. 

Season generously with salt and freshly ground black pepper. 

Add the olive oil and balsamic vinegar and toss so that the vegetables are well-coated in the oil. 

Tip in the tomatoes and spread out evenly to cover the vegetables.

Transfer to the oven and roast for about 30 minutes. 

Stir and return to the oven for a further 30 minutes. 

Scatter over the basil leaves, serve hot or cold with wedges of focaccia bread.