Sunday, July 25, 2010


Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Traditionally the vegetables are sauted and most recipes call for it as such, I prefer to bake it in the oven, fewer recipes instruct this method.

I love Ratatouille, I make it regularly, a large batch to last me a week or so. I made one tonight and put it with my baked turkey breast to last me for lunch for the week. I hope you enjoy !

3 zucchini cut into slices
3 long thin eggplants cut into slices (or you can use a medium size regular one chopped into chunks)
red or yellow capsicum (bell pepper) I used a mix of baby ones, cut into strips or chunky pieces
4 large tomatos (I use organic truss tomatos) chopped into wedges
garlic finely chopped
2 thick slices of red onion chopped finely (I don't like alot of red onion in this dish, but a little is ok)
a sprig of rosemary or herbs de provence if you have some.
sea salt
olive oil

Put the vegetables into a bowl, sprinkle salt, garlic and rosemary on top and pour in about a tablespoon of olive oil, toss well and place in casserole dish and into an oven, preheated to 200c for 45 mins.

I like to pour a little balsamic on before serving. I've also used carrots in this dish before too. v.yummy.

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