Ratatouille

This is my ratatouille recipe consisting of oven baked vegetables in a roasted red pepper and tomato sauce. This is perfect for sharing, I like serving this with pan fried garlic and herb panini and a simple green side salad, but you could serve it with rice or pasta if you prefer.

Yield; Six servings Cook time; 1.5 hour (approx)

Work on the sauce first, for this you will need;

  1. One 400g/14oz tin of chopped tomatoes
  2. Two tablespoons of tomato puree
  3. One teaspoon of each of the following dried herbs; parsley, oregano, basil and tarragon
  4. Salt and black pepper to taste
  5. One slow roasted red pepper, peeled
  6. Three cloves of garlic, minced
  7. Two tablespoons of oil
  • Quarter the pepper and roast on an baking tray at 180ºC/350ºF for 20 minutes or until the skin begins to turn black. Leave to cool and then peel and discard the skin.
  • Heat the oil in a small saucepan over a medium heat. Add in the garlic and fry for a minute before adding in the tomato puree.
  • Once the puree has been cooking for a couple of minutes, add the chopped tomatoes and herbs and season with salt and pepper.
  • After around ten minutes the sauce should have thickened, at this point add the pepper you roasted earlier and blend it with a  stick blender.

Now the sauce is done you can work on assembling the dish. For this you will need the following;

  1. One red pepper, sliced
  2. One large courgette, sliced
  3. One small aubergine, sliced
  4. Three beef tomatoes, sliced
  5. Dried herbs, as used earlier we’ll need another teaspoon of each; parsley, oregano, basil and tarragon
  6. Salt and black pepper to taste
  7. One tablespoon of oil
  • Preheat the oven to 180ºC/350ºF and work on preparing all the vegetables. Once they’re sliced take a baking dish and pour the sauce you made earlier on to the bottom.
  • Next, layer the sliced vegetables into the dish and sprinkle over the salt, pepper, herbs and oil before covering tightly with tin foil
  • Bake for one hour before removing the foil and increasing the temperature to 220ºC/430ºF. Continue cooking for 20-30 minutes.

Once cooked, leave to stand for five minutes before serving. I love peppers, aubergine, courgettes and tomato so I really enjoyed this dish. Scooping up the sauce with the garlic bread was especially good, using the roasted pepper in the sauce adds a lovely slight sweetness to it so I wanted to savour every bit.

Bye for now 🙂

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