Roasted Ratatouille

AuthorRachel's Organic
Yields4 Servings
 3 tbsp olive oil 2 red onions (peeled and sliced into chunks) 2 red peppers (sliced) 1 green pepper (sliced) 1 yellow pepper (sliced) 3 courgettes (sliced) 2 garlic cloves (sliced) 200 g cherry tomatoes chopped herbs greek yoghurt
1

Heat the oven to 200°C/gas mark 6.

2

In a large roasting tin add the olive oil followed by the vegetables and give it a good toss around, add a little more oil if you think the vegetables need extra coating.

3

Season with sea salt and ground pepper.

4

Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.

5

Transfer to a serving dish and spoon over the Greek Style Natural yoghurt and chopped herbs.

6

Serve immediately.

CategoryCuisine

Ingredients

 3 tbsp olive oil 2 red onions (peeled and sliced into chunks) 2 red peppers (sliced) 1 green pepper (sliced) 1 yellow pepper (sliced) 3 courgettes (sliced) 2 garlic cloves (sliced) 200 g cherry tomatoes chopped herbs greek yoghurt

Directions

1

Heat the oven to 200°C/gas mark 6.

2

In a large roasting tin add the olive oil followed by the vegetables and give it a good toss around, add a little more oil if you think the vegetables need extra coating.

3

Season with sea salt and ground pepper.

4

Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.

5

Transfer to a serving dish and spoon over the Greek Style Natural yoghurt and chopped herbs.

6

Serve immediately.

Roasted Ratatouille
IngredientsDirections