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Roast ratatouille

Really nice ratatouille is made with the different vegetables done separately, then combined. Here's an easy way to do it, by roasting them so they don't all mush together. This goes really nicely with oven chips and serves 2.

  • Vegetables (I used 1 onion, 3 cloves of garlic, 1 courgette, and 1/2 a red cabbage) chopped into chunky pieces
  • 5 tbsp + 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 3 tomatoes
  • 4 or 5 basil leaves

Preheat an oven to very hot - 220 or 230ºC.

Toss the vegetables in the 5 tbsp olive oil, in a big mixing bowl. Sprinkle the balsamic vinegar over and mix around. Spread them onto a baking tray and put in the hot oven for about 20 minutes, until nicely roasted.

Meanwhile, warm up a saucepan (large enough to hold everything) with the 1 tbsp of olive oil. Chop the tomatoes up and add them. Turn the heat down very low and let the tomatoes cook gently for ten minutes (or however long is left before the veg are ready).

Take the vegetables out of the oven and dump them all into the saucepan. Also add the basil leaves. Mix everything around and leave it on the low heat for a couple of minutes while you get the chips out (or whatever else you want).

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