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Ratatouille
Recipe - Pisto
Mediterranean
Roasted Vegetables
This Ratatouille recipe
brings to You the essence of
the
Mediterranean Diet. The word is French and the full name is Ratatouille
Nicoise. The Spanish Pisto,
the Catalan Xamfaina
and the
Mallorcan Tombet
are all
versions of the same Dish.
Roasted Mediterranean Vegetables are then gently cooked together to
form a delicious, thick Stew.
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Ratatouille is very versatile and can be eaten on its
own - served as a Tapa - or even as a hearty Pasta Sauce.
Ready - Let's
go for it!
Ingredients
For
about 2 lbs.
- 2 Medium
aubergines/eggplants about 1lb./400g. cut in
1" dice.
- 2
Courgettes/zucchini, cut in large dice - 1".
- 1 Large onion
- roughly chopped.
- 4tbs extra
virgin olive oil.
- 6 Cloves of
garlic chopped.
- 1 16 oz. can
of chopped plum tomatoes.
- 1tsp.
each of dried basil and thyme.
- 1 Bunch of
flat leafed parsley
- chopped.
- Salt and
freshly ground black pepper
to taste.
Ratatouille
Recipe
Method
Now - this is
really Easy.
- Place the
aubergines - onions and garlic on a large baking tray.
- Sprinkle on
the herbs - salt and pepper.
- Pour over the
olive oil and mix well.
- Roast in a
medium-hot oven 400ºf/200ºc/Gas 6
for 15
minutes.
- Give the tray
a good stir and a shake and add
the courgettes and half the parsley.
- Roast for a
further 15 minutes and remove from
the
oven.
- Pour the
chopped tomatoes into a pan and add
the rest
of the parsley.
- Now mix in the
roasted vegetables and bring to
the
boil.
- Simmer for 10
minutes and There you
have it!
Just taste and adjust for seasoning.
Why not try it
with our:-
Marinated
Grilled
Chicken Recipe.
Click
here for full Ingredients and Method
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