Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This vegetable ratatouille is packed with fresh tomatoes and generous quantities of fragrant herbs. Ratatouille is a celebration of seasonal vegetables, and one bite of this simple vegetarian (opens in new tab) dish will transport you to a summer day in Provence. Vegetable ratatouille is a hearty stew that can be prepared in many different ways, according to different French traditions. Some versions cook each vegetable separately, and some cook them all together in one batch. We like to cook them together as it’s much less of a faff, and it allows all the flavours of the vegetable ratatouille to marry together. This rustic French stew is delicious with a chunk of crusty bread for a simple but satisfying lunch.
Method
- Heat the oven to 180C. Toss the celery, red peppers, onions and fennel in 2tbsp olive oil on a baking tray. Roast for 10 mins, until just soft. Add the courgettes and thyme, tossing to coat in the olive oil, and roast for another 10 mins. Remove from the oven and set aside.
- Heat the remaining 1tbsp olive oil in a large frying pan over a medium heat. Fry the garlic until just golden. Add the roasted vegetables, sugar, olives and cherry tomatoes. Cook over a medium heat for a further few mins, until the tomatoes are warmed through but still holding their shape. Remove from the heat, scatter with the parsley and basil, and serve.
Ingredients
- small head of celery, roughly chopped
- 3 red peppers, roughly chopped
- 2 onions, roughly chopped
- 1 small fennel bulb, roughly chopped
- 3tbsp olive oil
- 2 courgettes, roughly chopped
- few sprigs of fresh thyme
- 3 garlic cloves, thinly sliced
- 1tbsp caster sugar
- 130g black olives
- 270g cherry tomatoes, quartered
- handful of basil and flat-leaf parsley leaves
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Sarah Ferguson’s £5m Mayfair mansion purchase leaves French socialite ‘outraged’ after Swiss chalet ‘war’
Isabelle de Rouvre agreed to accept lower payments from Prince Andrew and Sarah Ferguson on her Swiss chalet, after selling them the property in 2014
By Emma Dooney • Published
-
Dawn French and Jennifer Saunders to reprise iconic roles in just a matter of days
Dawn French and Jennifer Saunders are comedy legends and they’re joining forces once again for Comic Relief…
By Emma Shacklock • Published
-
Is Sarma's dog Leon still alive? What happened to the beloved pitbull while the Bad Vegan star was in jail?
Everyone's wondering if Sarma's dog is still alive...
By Anna Rahmanan • Published