Ratatouille traybake

I’m a huge fan of a traybake, as it’s a wonderfully low-maintenance form of cooking. Throw everything in a roasting tray and let the oven do all of the hard work for you. Here I have taken all of the flavours of a ratatouille, a classic French vegetable stew, and roasted them instead.

Make up a big batch and use it up during the week served hot or cold. How about served as an accompaniment to roasted fish or meat, tossed into pasta, spooned on top of creamy cheesy polenta, as a br