Baked ratatouille with lemon breadcrumbs

Baked ratatouille with lemon breadcrumbs

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(4 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal188
  • fat9g
  • saturates1g
  • carbs20g
  • sugars12g
  • fibre6g
  • protein5g
  • salt0.4g
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Ingredients

  • 50g fresh sourdough breadcrumb
  • 3 tbsp extra virgin olive oil
  • 3 courgette, chunkily sliced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 large onion, very roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 ripe plum tomato, cut into chunks
  • 2 garlic clove, sliced
  • 1 tbsp chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp tomato purée
  • 2 tbsp white wine vinegar
  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments (3)

lizleicester's picture
5

Swapped the 4 tomatoes for a 450g tin of chopped tomatoes into which I stirred the tomato puree and vinegar and then added that to the other vegetables after they had had 20 minutes in the oven. Delicious - especially with the lemon zest. Served with roast beef.

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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