Ratatouille

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This super delicious Mediterranean-style vegetable dish is perfect for a super-healthy midweek dinner

Sauce

4 tbsp olive oil

1 large onion, chopped

4 cloves of garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

500 ml passata

4 tbsp red pepper chutney

salt & pepper, to taste

1 tbsp chopped fresh basil, parsley, thyme

Ingredients

1 aubergine

1 courgette

1/2 butternut squash

2 sweet potato

2 tomatoes

Herbs seasoning

2 tbsp chopped fresh basil, parsley, thyme

1 clove of garlic, minced

50 ml olive oil

salt & pepper

Method

1. Preheat the oven to 200˚C (180˚C Fan / 400˚F / Gas Mark 6). Slice the aubergine, tomatoes, squash, potato and courgette then set aside.

2. To begin making the sauce, heat olive oil in a pan and fry the onion until soft, then add the garlic and bell pepper and fry for about 10 minutes. Season to your liking, then add the tomato passata. Stir until fully incorporated. Remove from heat and add basil, parsley and thyme

3. Transfer the sauce from the pan into a round oven-proof dish with a lid. Smooth the surface of the sauce with a spatula. Arrange the sliced vegetables in alternating patterns (e.g. one slice of aubergine, tomato, squash, zucchini, potato then repeat) on top of the sauce, starting from the outer edge going into the middle of the pan. Season with salt and pepper.

4. To make the herb seasoning, start by mixing the basil, garlic, parsley, thyme, salt, pepper, and olive oil together in a small bowl. Using a spoon, lightly cover the vegetables with the mixture. Put the lid on the pan and bake for 40 minutes in the preheated oven. Remove the lid, then bake for another 20 minutes until the vegetables have softened.

5. Serve whilst hot; ratatouille can be a main dish or side.

ENJOY!

Find my other recipes on my Recipes Page

Did you make this?

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Ratatui

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Prefino jelo od povrća koje može biti glavno ali i odličan prilog raznim pečenjima

Sos

4 kašike maslinovog ulja

1 veliki luk

4 čena belog luka

1 crvena paprika, narezana na kockice

1 žuta paprika

500 ml dunsta (passate)

4 kašike ajvara

sol i biber, po ukusu

1 kašika naseckanog svježeg bosiljka, peršuna i majčine dušice

Od povća je potrebno

1 patliđan

1 tikvica

1/2 bundeve

2 slatka krompira ili jedan veći

2 paradajza

Za preliv od začinskog bilje je potrebno

2 kašike naseckanog svežeg bosiljka, peršuna i majčine dušice

1 čen belog luka

50 ml maslinovog ulja

sol, biber

Priprema

1. Zagrijati pećnicu na 200˚C (180˚C Ventilator / 400˚F / Plinska oznaka 6). Oprano povrće patliđan, paradajz, bundevu, krompir i tikvicu iseći na kolutove pa ostaviti sa strane.

2. Pripremiti sos, zagrijati maslinovo ulje u tavi i popržiti sistno seckan luk dok ne omekša, zatim dodati beli luk (sitno iseckan) i papriku isečenu na kockice i pržiti oko 10 minuta. Začiniti po želji, pa dodati dunst (passatu od rajčice/paradajza). Mešati dok se potpuno ne sjedini. Skloniti s vatre i dodati sitno iseckan bosiljak, peršun i timijan.

3. Pripremljen sos sipati u okruglu posudu sa poklopcem za pećnicu. Pripremljeno narezano povrće naizmjenično slagati dok se iskoriste svi sastojci. Posoliti, pobireti i posuti sa maslinovim uljem. Poklopiti i staviti u prethodno zagrijanu rernu, peći 40 ak minuta. Otklopljeno peći još 20-ak minuta dok povrće ne omekša i suvišna tečnos ispari.

4. U međuvremenu pripremiti začinsko bilje sve zajedno iseckati i pomešati, posoliti i pobiberiti. Pre služenja Ratatouille posuti sa ovim finim aromatičnim prelivom.

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