simple summer vegetarian recipe

Roasted Ratatouille with butternut squash

Oven-cooked ratatouille is one of the summer's simplest suppers.

Instructions

1. 1

   Preheat the oven to 200ºC, gas mark 6. Place all the ingredients, except the garlic and cheese slices, in a large, deep roasting tin. Roast in the oven for about 40 minutes or until the vegetables are beginning to soften and turn golden brown. Stir occasionally as they cook.

   
   

2. 2

   While the vegetables are cooking, place 3 garlic and cheese slices in a food processor or blender and pulse into rough breadcrumbs.

   
   

3. 3

   When the vegetables are ready, remove from the oven and season with freshly ground black pepper. Sprinkle the crumbs over the ratatouille and return to the oven for a further 15 minutes or until the crumbs are golden and crispy.

   
   

4. 4

   Meanwhile, cook the bread according to pack instructions. Serve with the ratatouille and a bag of Waitrose Salad with Watercress Spinach and Rocket.

   
   

Ingredients Buy ingredients

• 1 Butternut Squash, peeled, deseeded and cut into wedges
• 1 Garlic, divided into whole peeled cloves
• 250g Tomatoes, quartered
• 15g Thyme, roughly chopped
• 2 Red Onions, cut into thick wedges
• 500g Courgettes
• 3 Mixed Peppers, deseeded and roughly chopped
• 1 Cheese & Chive Baguette
• 75ml Extra Virgin Olive Oil

Serves 4

Total time required 1 hr 15 mins

• Preparation time: 20 mins
• Cooking time: 55 mins