Baked ratatouille with lemon breadcrumbs

Baked ratatouille with lemon breadcrumbs

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

The staple vegetarian dish is spruced up with a citrussy sourdough crust- chunkily chop your courgettes, onion, peppers and tomatoes for extra texture

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
188
protein
5g
carbs
20g
fat
9g
saturates
1g
fibre
6g
sugar
12g
salt
0.4g

Ingredients

  • 50g fresh sourdough breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 3 courgettes, chunkily sliced
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 large onion, very roughly chopped
  • 4 ripe plum tomatoes, cut into chunks
  • 2 garlic cloves, sliced
  • 1 tbsp chopped thyme
  • 1 tbsp tomato purée
  • 2 tbsp white wine vinegar
  • zest 1 lemon

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Method

  1. Heat oven to 190C/170C fan/gas 5. In a small bowl, toss the breadcrumbs with 2 tbsp of the oil and a good sprinkling of seasoning. Set aside.
  2. Put the courgettes, peppers, onion, tomatoes, garlic, thyme, tomato purée, vinegar and the remaining olive oil in a bowl. Season well and toss together. Tip the vegetables into a roasting tin and spread out in a single layer. Cover with foil and bake for 20 mins. Remove the foil. Sprinkle the breadcrumbs on top and bake for another 10 mins or until golden. Remove from oven and sprinkle over the lemon zest.

Recipe from Good Food magazine, July 2013

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Comments

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Kathryn_hall67's picture

Gorgeous. Perfect accompaniment to salmon.

Gadget lady's picture

Have done this recipe a few times goes down well with family and friends.

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