Ratatouille is a great dish and full of vegetables which makes it cheap to do. I do Ratatouille slightly differently to many though as I exclude the common ingredients aubergine and bell peppers. My take on Ratatouille still keeps the tomato base in though, and I think it’s still just as yummy. Truth be told I vary the veg I put in each time, but I’ll write the recipe for the latest dish I made.
Ingredients (serves 4)
- 3/4 garlic cloves, crushed
- 3 small courgettes, chopped
- 1 onion, chopped
- 2 carrots, sliced into batons
- Tin of chopped tomatoes
- 12-16 on-the-vine cherry tomatoes
- 5/6 broccoli florets
- 8 baby corns
- Your choice of herbs, e.g. Basil+Marjoram, Bay Leaf+Thyme or Provençal herbs mix
- Optional – Lea & Perrins
- Optional – 300g long grain rice
Instructions
Prepare all the vegetables. In a large saucepan, heat some olive oil and add garlic and onions. After a couple of minutes, add in the rest of the vegetables except the broccoli. Add the tin of tomatoes on top and add the herbs you have chosen. Optionally add some Lea & Perrins Worcester sauce. Give everything a good stir. After a couple of minutes add all the cherry tomatoes and broccoli and give a quick stir and cover.
If you want rice, in another saucepan immediately after adding the broccoli and cherry tomatoes, boil some water for the rice. After 5 minutes, add the rice and cook everything for a further 15 minutes. If you are not doing rice, just cook the ratatouille for 20 minutes with the lid on. Everything should be ready all at once – which is something I never get quite right, but thankfully this is such a simple dish so it makes it possible!
