Inspiration comes from Donna Summer "Fast, fresh simple" cookbook. It really is definition of summer for me - roasted vegetables, with basil home-made pesto, all you need to do is add some sunshine!

Remember "Ratatouille", animated Pixar comedy from 2007, with sweetest rat ever, who dreamt of becoming a chef? This is one of my favourite cartoons until today. The name of this dish was buzzing in my head for long time. So I finally decided to make it.

There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. This is my first take on this french classic and actually as always with Donna, it is fast and very, very simple - all you have to do is roast vegetables and prepare this delicious pesto.

Ratatouille is extremely popular with dieters. This is because not only it is low in fat and calories, but high in nutrients. Yummy!

for 3 portions:

  • 2 tomatoes
  • 2 courgettes
  • 2 red capsicum
  • 2 small eggplants
  • 8 cloves of garlic
  • 2 tbs olive oil

for basil dressing:

  • 1/2 cup small basil leaves
  • 1 tbs white balsamic vinegar
  • 2 tbs olive oil

Wash all vegetables. Cut tomatoes in half, cut in four lengthwise courgettes and eggplants. Peel garlic, place everything on a baking tray and drizzle with olive oil, season with salt and pepper. Bake for 20 minutes or until soft and slightly golden. To make the basil dressing, place the basil, vinegar and oil in a blender and blend until almost smooth. To serve, place vegetables on a plate, spoon over the basil dressing and serve with char-grilled slices.