Oven-Roasted Ratatouille

Oven-Roasted Ratatouille

This traditional ratatouille recipe can be enjoyed hot or cold and can be served alongside meat or fish.

Categories: Sides & Salads

Serves: 4 Preparation time: 15 mins Cooking time: 40 mins



  • 450g cherry or baby plum tomatoes
  • 2 medium courgettes, trimmed and cut into thick strips lengthways
  • Small aubergine, trimmed and cut into rough chunks
  • 1 red pepper, deseeded and cut into 2.5cm pieces
  • 1-2 heads fresh garlic, cut in half through the middle
  • 1 red or white medium onion, peeled and cut into wedges
  • 1 tbsp Filippo Berio Olive Oil
  • 12 large basil leaves
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Arrange all the prepared vegetables into a large roasting dish.
  2. Drizzle over the olive oil and sprinkle over the basil leaves. Season well.
  3. Roast in the oven for 30-40 minutes, or until the vegetables are just roasted and tinged golden brown at the edges.
  4. Serve hot or cold.

Cooks tips

Use as an accompanying vegetarian dish to roasts, salads etc.

Replace some of the vegetables with seasonal ones of your choice.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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