Rustic roasted ratatouille and potato wedges with smoked paprika and fromage frais


serves 4
300 g (10 1/2 oz) potatoes in their skins, scrubbed
200 g (7 oz) aubergine, cut into 1 cm (1/2 inch) wedges
125 g (4 1/2 oz), peeled weight, red onion cut into 5 mm (1/4 inch) rings
200 g (7 oz) deseeded mixed peppers, sliced into 1 cm (1/2 inch) strips
175 g (6 oz) courgettes, cut in half lengthways, then into 1 cm (1/2 inch) slices
125 g (4 1/2 oz) cherry tomatoes
90 g (3 1/4 oz) 0% fat fromage frais
1 tsp runny honey
pinch of smoked paprika
1 tsp chopped fresh parsley

for the marinade

1 tsp rapeseed or vegetable oil
1 tbsp lemon juice
4 tbsp white wine
1 tsp sugar
2 tbsp chopped fresh basil
1 tsp finely chopped fresh rosemary
1 tbsp finely chopped fresh lemon thyme
1/4 tsp smoked paprika


1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Bake the potatoes in their skins in the oven for 30 minutes, remove and cut into wedges - the flesh should not be completely cooked.

3. To make the marinade, put all the ingredients in a bowl and blend together with a handheld electric blender until smooth, or use a food processor.

4. Put the potato wedges into a large bowl with the aubergine, onion, peppers and courgettes, pour over the marinade and mix thoroughly.

5. Arrange the vegetables on a non-stick baking tray and roast in the oven, turning occasionally, for 25 - 30 minutes, or until golden brown and tender. Add the tomatoes for the last 5 minutes of the cooking time just to split the skins and warm slightly.

6. Mix the fromage frais, honey and paprika together in a bowl.

7. Serve the vegetables with a little of the fromage frais mixture, and sprinkled with chopped parsley.

What did you think?

3 people have helped to review this recipe. Thankyou!

posted by Nicole @ 07:18PM, 4/15/09
I started making this same recipe from my "easy Healthy" cookbook and all the ingredients from the marinade after sugar were missing. After sugar it said "4 tbsp of chopped mixed" then... nothing.
Well things are starting to smell good, I'm sure the recipe's going to be great.
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