Ratatouille linguine

Sun, Jul 18, 2021, 05:55

  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: French


  • 1 red pepper
  • 1 yellow pepper
  • 2 red onions
  • 1 aubergine
  • 2 courgette
  • 250g cherry tomatoes
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, sliced
  • 3 tbsp oregano or basil
  • 300g pasta (I used linguine)


1 Preheat the oven to 200C.

2 Cut the peppers and aubergine into large bite-size pieces. Cut the red onions into wedges, keeping the stem intact. Slice the courgette in half lengthways then into thick slices.

3 Place all of the vegetables, except the garlic, on a large tray. Drizzle with olive oil and vinegar. Season with a little salt and mix to combine and coat everything.

4 Roast for 25 minutes then add the sliced garlic. Return to the oven for another five minutes.

5 Cook your pasta in boiling salted water according to the pack instructions. Drain once al dente.

6 Fold the vegetables and half the herbs through the pasta and serve scattered with the remaining oregano.