Roast ratatouille with feta

‘My take on a Provençal classic. It always reminds me of my Mum as she seemed to make a version of this very regularly in the 1980s to go with roast lamb.’

Serves 8–10

Prep 15 mins Cook 1 hr 20 mins

2 red peppers

2 yellow peppers

175ml extra-virgin olive oil

24 cherry tomatoes

4 red onions, each cut into 6 wedges

2 aubergines, cut into slices 5–7mm thick

2 courgettes, cut into slices 5–7mm thick

200g feta cheese

30 black olives

FOR THE DRESSING

3 tbsp extra-virgin olive oil

1 tbsp Sherry vinegar

2 tsp coriander seeds

2 tbsp chopped fresh coriander

1 Preheat the oven to 200C/180C fan/gas 6. Rub the whole peppers with 1 tbsp oil. Cook in a roasting dish for 45– 60 mins until tender.

2 Meanwhile, halve the cherry tomatoes and place in a bowl, then add the onion. Pour 75ml of oil into the bowl and toss to coat, then season. Push the peppers up to one end of the dish and tip the tomatoes, onions and all the oil in the bowl into the other end. Place back in the oven. When the tomatoes are tender and onions golden, tip them out onto a large serving plate and set aside. Remove the peppers, place in a bowl and cover with cling film. Pour the juices from the tray over the tomatoes and onions.

3 Place a griddle pan over a high heat. Meanwhile, place the aubergines and courgettes in a bowl, pour the remaining oil over them and season with salt and pepper. When the griddle pan is good and hot, place the slices in a single layer on the pan and cook for 2 mins on either side until golden. Place with the tomatoes and onions. When the roasted peppers have cooled, peel off the cling film and peel and deseed the peppers. Discard the peel and seeds. Pour the juice over the other veg on the plate. Tear the pepper into strips and add to the other veg.

4 For the dressing, mix the oil and vinegar. Toast the coriander seeds in a dry frying pan over a medium-high heat for 1 min. Grind with a pestle and add to the dressing. Taste for seasoning. Drizzle over the veg, crumble over the feta and add the olives and coriander.