We are still loving Clean Summer, this means easy, healthy, and fun recipes! This week we made roasted ratatouille. This recipe is soooo easy and so amazing, Ratatouille turns basic vegetables into magic.
This recipe is easy to prepare ahead. It tastes even better the next day and reheats beautifully.
Serving suggestions: This stew is great on its own, with crusty toasted bread, with cooked eggs, or on pasta.
You can add a sprinkle of grated vegan parmesan or vegan mozzarella over any of the above. (we won't judge if you use non-vegan).
2tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 red pepper, diced
2x 400g tinned tomatoes
3 sprigs thyme, leave removed from stalks
8-10 chopped fresh basil leaves
10 baby aubergines, or 2 regular sized ones, thinly sliced
3 courgettes, thinly sliced
8 plum tomatoes, thinly sliced
For the pesto
15g pine nuts, toasted
15g Parmesan, finely grated
1/2 garlic clove
40ml of extra virgin olive oil
Preheat the oven to 200C/Gas 6. Heat the oil in a shallow casserole and fry the onion over a medium heat for 5 mins until softened. Add the garlic and pepper and cook for a further 5 mins. Add in the chopped tomatoes and herbs and cook for 5-10 mins. Season to taste.
Take slices of the aubergine, courgette and tomatoes and arrange them on top, alternating between each one and placing around the edge of the pan. Repeat with an inner ring inside and finish with the centre. Brush with a little olive oil, season with salt and pepper and bake in the oven for 1 hr.
Meanwhile, make the pesto by placing all of the ingredients into a food processor and blitz until smooth. Spoon the pesto on top of the ratatouille and serve with crusty bread.
We used this recipe:
Did you make this recipe?