 |
| fresh veg today |
The veg garden is starting to produce more things to eat, there is a regular supply of zucchini and little peppers, occasional eggplant and
tomato, just enough to make ratatouille.
 |
| baked ratatouille |
The traditional recipe is to fry every
ingredient separately in oil with garlic and thyme, before combining and cook in tomato.
This is far too much work for a small quantity of ingredients, so instead use a
baking method. A reasonable tasty result for not much effort!
 |
| Baked ratatouille before baking |
1. Cut zucchini, eggplant and tomato into
bite size pieces, onion into wedges, season with salt, a handful of fresh thyme,
chopped garlic and olive oil, rest for half an hour.
2. Bake at 180˚C until soft, around 30
minutes.
3. Cut semi dry tomatoes into pieces and re-inflate
in some water (or use tomato paste), mix with hot baked vegetables and serve.
No comments:
Post a Comment