plantook

Plant Oriented Cooking

RECIPE: Ratatouille

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INGREDIENTS

  • 1 eggplant
  • 1 green zucchini
  • 1 yellow pepper
  • 2 red peppers
  • 4 beef tomatoes
  • 2 red onions
  • 4 cloves garlic
  • 1 bay leaf
  • 2 pinches saffron
  • 1 splash balsamic vinegar
  • 3 glugs olive oil
  • 400 g tinned tomatoes
  • 2 sprigs thyme
  • 1 bunch chopped parsley

METHOD

  1. PREHEAT THE OVEN
  2. Preheat the oven to 220ºC.

  3. ROAST THE PEPPERS
  4. De-seed and cut the red peppers and toss with olive oil and seasoning. Lay them onto a roasting tray and cook for 15 minutes until softened and starting to char, then remove and turn the oven down to 160ºC.

  5. START THE SAUCE
  6. Peel and finely chop the garlic. Strip the thyme sprigs and chop the leaves. Chuck the tinned tomatoes into a saucepan with 1 glug of oil, half of the garlic and thyme and the bay leaf.

  7. ADD THE SAFFRON & BLEND
  8. Steep the saffron in 100ml of warm water. Add the saffron liquid to the sauce and bring the sauce to a simmer for 10 minutes. Pour the sauce and the roasted peppers into a blender and blend until smooth

  9. PREPARE THE VEGGIES
  10. Slice the courgettes, aubergine, red onion and beef tomatoes into rounds about 1 cm think and the yellow pepper into pieces of similar size. Toss the vegetables with a little olive oil, salt, pepper and the remaining garlic and thyme.

  11. ARRANGE IN A BAKING DISH
  12. Spread the sauce over the bottom of a glass baking dish. Arrange the sliced veg in an overlapping pattern on top of the sauce to fill the dish and drizzle over a little extra oil and the balsamic vinegar.

  13. BAKE
  14. Bake in the oven at 160ºC for 30 minutes, before turning the oven back up to 220ºC for a final 30 minutes of cooking.

  15. GARNISH & SERVE UP!
  16. Scatter over picked leaves of parsley and drizzle over more olive oil. Serve up with fresh baguette and dig in!


NUTRITION


RECIPES


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