Recipe
Harissa Roasted Vegetables
Roasted harissa vegetables with charred edges, including broccoli, aubergine, and courgette, finished with lemon and fresh coriander.
Classic Summer Ratatouille
Pan
serves 4
Classic summer ratatouille is a light but deeply flavourful dish built from peak-season vegetables. Aubergine, courgette, peppers, and tomato cook down slowly into a silky, herb-scented stew.
Serve warm with crusty bread, rice, or grilled protein, or enjoy cold the next day as a fresh side.
20 mins prep35 mins cook55 mins total
Heat 2 tablespoons olive oil in a large pan and cook aubergine until lightly golden. Remove and set aside.
Add remaining oil and sauté onion and peppers until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add courgette and cook for 3–4 minutes.
Return aubergine to the pan with tomatoes, tomato purée, thyme, bay leaf, salt, and pepper.
Simmer gently for 25–30 minutes, stirring occasionally, until vegetables are tender and the sauce is rich.
Remove bay leaf, stir in basil, and adjust seasoning.
Serve warm, or cool slightly and serve at room temperature.
Keep cooking
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