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Ingredients

1 red onion, halved, cut into wedges
1 red capsicum, roughly chopped
1 zucchini, thickly sliced
2 tomatoes, roughly chopped
1 small eggplant, trimmed, roughly chopped
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
2 large sprigs fresh basil, plus extra leaves to serve
8 lamb loin chops
1 tablespoon balsamic vinegar
1/3 cup pitted kalamata olives
Crusty bread, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with sides with baking paper.
Step 2 Arrange onion, capsicum, zucchini, tomato and eggplant in separate rows on prepared tray, in a single layer. Drizzle with 1/2 the oil. Season with salt and pepper. Roast for 20 minutes.
Step 3 Sprinkle garlic over vegetables and top with basil sprigs. Place lamb on vegetables. Drizzle lamb with vinegar and remaining oil. Season with salt and pepper. Roast for a further 15 minutes, adding olives to the vegetables in the last 5 minutes of cooking. Serve with bread, sprinkled with extra basil leaves.

Lamb chops with roasted ratatouille

How to make Lamb chops with roasted ratatouille

Ingredients

Method