There's nothing like an easy "rat-at-at-touille" made with fresh, colourful summer vegetables to go with a BBQ or grilled meat. You can even eat it on its own as the main event.

Sugar has always traditionally taken away the sharpness of the tomatoes but consider using honey instead. This is a chunky version of the Provencal dish which looks and tastes great.

Cook time
1 hour 15 mins

Prep time
15 mins


Recipe provided by: Haughton Honey

  • 6 large tomatoes, quartered
  • 2 red peppers, cored and cut in to large chunks
  • 2 yellow peppers, cored and cut in to large chunks
  • 2 large, white onions, peeled and chopped
  • 3 courgettes, cut in to 1cm rounds
  • 2 tablespoons of olive oil
  • 2 tablespoons of Haughton Honey
  • 2 tablespoons of ketchup
  • 2 garlic cloves, peeled and crushed
  • Salt and freshly ground black pepper
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Heat the olive oil in a suitable pan and add the cloves of garlic. Cook until infused in the oil and the garlic is starting to brown slightly.
  2. Turn the heat down a little and add the chopped tomatoes, onions, peppers and courgettes to the pan and stir. Simmer over a gentle heat for 10-15 minutes until the vegetables start to release their juices and then add the ketchup, honey and seasoning.
  3. Gently simmer the ratatouille for an hour or so, stirring regularly. Check the seasoning and serve.
Join Sticky News

You can unsubscribe at any time. See our privacy policy for more info on how we use your data.