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Galton Blackiston’s rustic ratatouille recipe

Galton Blackiston’s rustic ratatouille recipe

10 ratings

Galton Blackiston’s Rustic ratatouille is really simple yet wonderfully colourful. See method

  • Serves 4
  • 10mins to prepare, 30-35mins to cook
  • 168 calories / serving
  • Healthy
  • Vegetarian


  • 225g cherry tomatoes
  • 1 red onion
  • 1 medium aubergine
  • 1 yellow pepper
  • 2 red peppers
  • 2 courgettes
  • 1 fennel bulb, small
  • 90ml olive oil
  • 1 garlic clove, peeled and roughly chopped
  • 10g fresh basil, torn
  • 1 pinch salt
  • 1 pinch black pepper
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 9%
  • Sugars

    12g 14%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 13.6g Protein 4.1g Fibre 6.5g


  1. Preheat the oven to Gas Mark 4, 220°C, fan 200°C.
  2. Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onions.
  3. Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper - the job of coating the vegetables in the oil can be left to the little ones. Make sure their hands are washed before they dive in.
  4. Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 mins, add the tomato and basil - leave the little ones to tear up the basil before chucking it into the roasting tray.
  5. Mix well and return to the oven for a further 20 mins, or until the vegetables are well coloured but remain reasonably crunchy in texture.
  6. Remove from the oven, season to taste and serve.

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