Traditionally a slow-cooked dish, here is a speedier method to making ratatouille. Convenience without compromising on flavour.
Preparation time: 5 minutes
Cooking time: 30 minutes
Wheat free, Gluten free, Dairy free, Vegetarian
Preheat oven to 190°C/375°F/Gas mark 5
- 1 small red onion
- 1/2 red pepper, deseeded
- 1/2 yellow pepper, deseeded
- 1 small courgette
- 1/2 aubergine
- 250g ripe tomatoes, roughly deseeded
- 1 garlic clove, peeled and roughly chopped
- 1 tablespoon tomato puree
- 2 tablespoons olive oil
- Small handful fresh basil, finely shredded
- Small handful fresh basil leaves
- Freshly ground black pepper
If left to cool completely, the flavours of this dish will develop wonderfully, making it perfect for leftover food. Use it to fill a simple omelette or as a topping for bruschetta, with shavings of Parmesan or hard goat's cheese.
Photo and recipe taken from The Balance Diet Cookbook.
Peel and roughly chop the onion. Cut the peppers, courgette and aubergine into roughly even bite-size pieces and put them into a large roasting tray or baking dish.
Add the tomatoes, garlic, tomato puree and oil. Stir well ad pop in the oven to cook for 20 minutes.
Remove the dish from the oven and add basil. Return to the oven for a further 10 minutes, or until all the vegetables are soft.
Scatter the ratatouille with basil and season with black pepper. This dish can be served immediately, or left to cool, as preferred.