Everybody must know the movie of the little chef Remy, a rat, that loves cooking and (to make a long story short) ends up serving a sour ass food critic a delicious meal of Ratatouille.
Originally from French origin, Ratatouille is normally served as a side dish, and basically consists of tomato, garlic, herbs and other vegetables like aubergine, courgettes and bell peppers, layered and baked to perfection.
My version might be a bit more rustic, and since I dislike aubergine very, very, very much I used a selection of vegetables that includes butternut, courgettes, onion, bell peppers and sweet potato. I also used tomato puree with fresh basil and garlic, and of course a tub of Full. Fat. Cream.
It could also be described as a clean-out-the-fridge ratatouille. I had to use up my veggies before our holiday and this is a perfect recipe for exactly that.
Or you could just make it to accompany your roasts and meats or, just as a vegetarian, banting friendly meal on its own.
I enjoyed this Rustic Ratatouille recipe for lunch, and again for dinner that night with a crispy rocket, Parmesan and balsamic vinegar salad. To die for. Happy cooking!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 200 gr tomato puree
- handful fresh basil
- 1 teaspoon garlic minced
- 1 cup butternut sliced thin
- 1 cup sweet potato sliced thin
- 1 cup courgettes sliced into rings
- 1 cup bell peppers of different colours sliced into rings
- 1 onion sliced into rings
- 250 ml cream
- 1/2 cup parmesan
- salt and black pepper to season
Ingredients
| Rate this recipe! |
- First off, in an oven safe baking dish, spoon the tomato puree and spread all over the bottom of the dish. Sprinkle with basil and garlic.
- Start layering the vegetables by arranging it one after another, seasoning with salt and pepper as you go.
- Pour the fresh cream into the veggies, cover and bake for 40 minutes at 190 degrees Celsius, after baking time, remove the cover, add the Parmesan and bake until brown and bubbly.
- Serve with meats or as a lunch.
