Lamb and roast ratatouille

Last updated: 11 December 2020
Preparation: 10 minutes
Cook: 20 minutes
Servings: 4 servings


1 large eggplant
1 red capsicum
1 yellow capsicum
1 zucchini
2 red onions, cut into wedges
250g cherry tomatoes
2 tablespoons olive oil
salt and pepper
100g baby spinach leaves
600g cooked lamb (warm), shredded
100g feta, crumbled
1 handful basil leaves, torn


2 tablespoons red wine vinegar
6 tablespoons olive oil
2 garlic cloves, in skins



  1. Preheat oven to 200°C.
  2. Cut eggplant, capsicum, and zucchini into 2cm pieces and then toss with onion and tomatoes in olive oil and arrange on a large baking tray together with the garlic cloves (for the dressing).
  3. Sprinkle with salt and pepper. Cook until tender but not too soft (about 20 minutes).
  4. Remove from oven and allow to cool slightly on tray.
  5. To make dressing, add vinegar, oil and mashed flesh from the roasted garlic cloves in a jar. Shake until ingredients are combined. Taste and adjust to your liking.
  6. On a large platter, scatter spinach and then add roasted vegetables. Distribute warm lamb evenly over the top. Pour dressing over salad and toss gently.
  7. Sprinkle with feta and basil and serve.

Tip: For a speedy version, grill the vegetables instead of roasting. Cook for 5 minutes each side and keep an eye on them to ensure they don't burn.

Recipe from Summer TABLE by Jodie Blight.


This makes a wonderful lunch served warm or cold.