Baked ratatouille with lemon breadcrumbs
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Baked ratatouille with lemon breadcrumbs

By Jennifer Joyce

The staple vegetarian dish is spruced up with a citrussy sourdough crust- chunkily chop your courgettes, onion, peppers and tomatoes for extra texture

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 188
  • fat 9g
  • saturates 1g
  • carbs 20g
  • sugars 12g
  • fibre 6g
  • protein 5g
  • salt 0.4g

Ingredients

  • 50g fresh sourdough breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 3 courgettes, chunkily sliced
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 large onion, very roughly chopped
  • 4 ripe plum tomatoes, cut into chunks
  • 2 garlic cloves, sliced
  • 1 tbsp chopped thyme
  • 1 tbsp tomato purée
  • 2 tbsp white wine vinegar
  • zest 1 lemon

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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