Baked ratatouille with lemon breadcrumbs

Baked ratatouille with lemon breadcrumbs

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



    The courgette is a variety of cucurbit, 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



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

  • 4 ripe plum tomatoes, cut into chunks
  • 2 garlic cloves, sliced
  • 1 tbsp chopped 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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Oct, 2015
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.
29th Jul, 2013
Gorgeous. Perfect accompaniment to salmon.
Gadget lady
10th Jul, 2013
Have done this recipe a few times goes down well with family and friends.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?