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Main Courses, Recipe, Vegetarian

Ratatouille bake

by Lindsey Harrad   ·  4 years ago  
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This is a take on classic ratatouille, presented in a way that has the dish jam-packed with veggies. To make this more of a substantial meal, serve it with small shell pasta or couscous. You could also add some slices of mozzarella into the dish prior to baking.

DETAILS
  • Serves 4
  • Prep 10 mins 
  • Cook 35 mins
INGREDIENTS
  • 50ml olive oil, plus extra for brushing
  • 3 cloves garlic, peeled
  • 6 sprigs of thyme, leaves picked, plus extra for garnish
  • 2 x 400g cans chopped tomatoes
  • pinch of salt, sugar and freshly ground black pepper
  • 1 tsp sherry vinegar
  • 1 green courgette
  • 1 yellow courgette
  • 2 aubergines, different varieties if you can get them
  • 3 peppers, mixed colours 
  • 4 heirloom tomatoes 
  • 1 tsp dried oregano
METHOD
  1. To make the tomato sauce, heat the oil and cook the garlic and thyme for about 1 minute. Don’t worry if you feel there is a lot of olive oil – this is part of what makes the sauce so good. Add the tinned tomatoes and simmer for 10 minutes. Add the seasoning and vinegar, and purée with a blender until smooth. Taste for seasoning and adjust as necessary.
  2. To prepare all of the vegetables, simply slice them into circles about 5mm thick. 
  3. Pour the tomato sauce into a medium-sized round ovenproof dish and arrange the vegetables overlapping in rings, standing them upright and alternating them as you go. Brush with olive oil, garnish with the dried oregano, season and and bake for 20–25 minutes. 
  4. When ready, serve immediately with pasta or couscous, if desired.

Recipe created by www.kathrynbruton.com; photography by www.catherinefrawley.co.uk