Roasted ratatouille

Roasted ratatouille



  • 1 red capsicum, roughly sliced
  • 1 eggplant, roughly diced
  • 2 zucchinis, roughly diced
  • 1 carrot, diced
  • 1 x tin (400g) chopped tomatoes
  • 1/2 tsp cumin seeds
  • 1 x tin (400g) chickpeas, drained
  • 2 tbsp olive oil


Preheat the oven to 180°C or 160°C fan-forced. Combine all ingredients except for the olive oil in a large bowl, mixing really well.

Tip this into a baking dish, drizzle with the olive oil and season to taste.

Bake in the oven for 45 minutes, tossing everything around a little half way through. Serve with Turkish bread.

Find more vegetarian recipes:

Serving Suggestions


  • This ratatouille is the perfect dish for vegetarian friends.
  • I like to add whatever vegetables I have in the fridge if I don’t have these exact ingredients.
  • Make sure you use the very best olive oil you have for this recipe because it really makes a difference. And don’t skip the seasoning – it’s essential.
  • This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder.

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