Lamb and roast ratatouille

A perfect way to use up leftover roast lamb and a delightful collection of colours and flavours, this dish is ideal for a cooler evening when you feel like something warm but fresh.

Lamb and Roast ratatouille

Preparation & Cooking time: 30 mins
Difficulty: Easy
Servings: Makes 4 servings


1 large eggplant

1 red capsicum

1 yellow capsicum

1 zucchini

2 red onions, cut into wedges

250 g cherry tomatoes

2 tablespoons olive oil

salt and pepper

100 g baby spinach leaves

600 g cooked lamb (warm), shredded

100 g 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 2 cm 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.


Leftovers: This makes a wonderful lunch served warm or cold.


Recipe from Summer TABLE by Jodie Blight

Summer Table by Jodie Blight