Roasted Ratatouille

Cuisine: Mediterranean

Prep time:

Cook time:

Serves: 8

Ratatouille is a great dish year round, whether room temperature at a summer barbecue or piping hot in winter. If making in summer, use fresh tomatoes for a slightly lighter flavour. The addition of a little saffron adds some sunshine to an already great tasting dish. If you would like to turn this into a pasta sauce, add 1 tbsp of our new Risotto Spice Blend or Italian Herbs.

  • 4 eggplant, cut into 5cm pieces
  • 6 zucchini, cut into 5cm pieces
  • 4 red & yellow capsicum, cut into 5cm pieces
  • 2 red onions, peeled and cut into 8 wedges
  • 1 head of garlic
  • 680ml passata or 8 large ripe tomatoes, chopped
  • 60ml (1/4) cup olive oil
  • 2 tsp sea salt
  • ½ tsp Herbie’s Kashmiri Saffron, soaked in 1 tbsp warm water
  • ½ tsp Herbie’s Thyme Leaves
  • fresh basil, to serve

  1. Pre-heat oven to 180C.
  2. Place vegetables on roasting trays without overlapping too much (this will be at least 3 trays worth), drizzle with olive oil and sprinkle over salt.
  3. Roast for 45 minutes until vegetables are softened.
  4. Add vegetables with passata, thyme and saffron to a large casserole dish. Push the soft, roasted garlic cloves out of the skin and stir through.
  5. Simmer for 15-20 minutes and taste for seasoning.
  6. Serve with fresh basil leaves.