Another incredible recipe found on


RATATOUILLE

All hail ratatouille! If you know the film then you'll know that a rodent knocks up a gorgeous signature dish inspired by a more traditional provencal recipe. This version is great for vegans and is perfect to share with family or friends as a main dinner or a side dish.

INGREDIENTS

STEP-BY-STEP-GUIDE

PREHEAT THE OVEN

Preheat the oven to 220ºC.

ROAST THE PEPPERS

De-seed and cut the red peppers and toss with olive oil and seasoning. Lay them onto a roasting tray and cook for 15 minutes until softened and starting to char, then remove and turn the oven down to 160ºC.

START THE SAUCE

Peel and finely chop the garlic. Strip the thyme sprigs and chop the leaves. Chuck the tinned tomatoes into a saucepan with 1 glug of oil, half of the garlic and thyme and the bay leaf.

ADD THE SAFFRON & BLEND

Steep the saffron in 100ml of warm water. Add the saffron liquid to the sauce and bring the sauce to a simmer for 10 minutes. Pour the sauce and the roasted peppers into a blender and blend until smooth

PREPARE THE VEGGIES

Slice the courgettes, aubergine, red onion and beef tomatoes into rounds about 1 cm think and the yellow pepper into pieces of similar size. . Toss the vegetables with a little olive oil, salt, pepper and the remaining garlic and thyme.

ARRANGE IN A BAKING DISH

Spread the sauce over the bottom of a glass baking dish. Arrange the sliced veg in an overlapping pattern on top of the sauce to fill the dish and drizzle over a little extra oil and the balsamic vinegar.

BAKE

Bake in the oven (now at 160ºC) for 30 minutes, before turning the oven back up to 220ºC for a final 30 minutes of cooking.

GARNISH & SERVE UP

Scatter over picked leaves of parsley and drizzle over more olive oil. Serve up with fresh baguette and dig in! Serves 6