Ratatouille au Four (Oven-Baked Vegetables)

• 60 ml Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 1 large Aubergine
• 2 medium Courgette
• 350 g Cherry on the vine tomato, ripe
• 6 sprigs Fresh thyme
• 1 piece Bay leaves
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 190°C (375°F). Cut the onion and red pepper into thin strips, and slice the aubergine and courgettes into 1 cm rounds. Halve any larger tomatoes so they roast evenly.
2. Pour about a third of the olive oil into a baking dish and spread it over the base. Add the onion, red pepper and garlic, then season with a pinch of the fine sea salt and a little black pepper. Roast for 15 minutes until the onion starts to soften.
3. Stir the softened onion and pepper mixture, then arrange the aubergine, courgette and tomatoes in overlapping layers across the dish. Tuck in the thyme sprigs and bay leaf. Drizzle over the remaining olive oil and season with the remaining fine sea salt and black pepper.
4. Cover the dish tightly with a lid or foil and bake for 35 minutes, until the vegetables are collapsing and very tender. Uncover and roast for a further 10 minutes to lightly caramelise the top. Remove the bay leaf and thyme stems before serving.
5. Rest for 3 minutes so the juices settle, then spoon into bowls or onto plates. Serve warm or at room temperature, with plenty of the olive oil and roasting juices.

Made this recipe? Rate it — a comment is optional.