SUMMER RATATOUILLE
Make the most of this seasonal veg and make yourself this colourful crowdpleaser. Enjoy it for a light evening meal or serve as a BBQ side. This dish is easy to prepare and also tastes great the following day. Evelyn has used green and yellow courgettes for this recipe, but check out her top-tips for other veggie suggestions.
Summer Ratatouille Recipe
Servings: 2 (plus 1 extra portion for lunch the following day)
Time to create: 1 hour 15 minutes
Ratatouille ingredients
2 large courgettes (1 green and 1 yellow) - finely sliced
1 red onion (sliced)
2 cloves of garlic (crushed)
Generous handful of basil (including the stalks)
1 tin chopped tomatoes
1 tsp thyme
2 tsp red wine vinegar
4 sun-dried tomatoes (finely sliced)
1 tbsp tomato puree
1 tsp maple syrup
2 tbsp olive oil
Method
Pre-heat the oven to 220C/200C fan/gas 7.
Start by heating 2 tbsp of olive oil in a large pan over a medium heat. Add the onion and garlic and sauté for 5-8 minutes (until the onion has softened). Add the sun-dried tomatoes, thyme, and the basil stalks (place the leaves to one side) and cook for a further 5 minutes, before adding the tin of tomatoes, tomato puree, red wine vinegar and maple syrup. Season with salt and upper before simmering for 20 minutes to allow the sauce to thicken.
Remove the basil stalks and spoon the sauce into the bottom of a baking dish. Add the slices of courgette (alternating colours) and basil leaves. Drizzle with olive oil and place in the centre of the oven for approximately 40 minutes (until the courgettes have soften).
Whilst the Ratatouille is baking prepare your sides. Evelyn opted for tomato, spinach and beetroot salad with a Spiced Fig dressing (https://www.wildislandstore.co.uk/collections/our-products/products/spiced-fig-balsamic-vinegar-dressing-and-dip-great-taste-award) and toasted pine nuts, tricoloured quinoa, and green beans.
Top tips: Could also layer other seasonal summer vegetables including: tomatoes, red and yellow peppers, and aubergine.
