Recipe Tip: Quick Ratatouille
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Julian Kutos draws inspiration for this dish from a bountiful choice of summer vegetables.
- 1small courgette
- 4large tomatoes
- 2red bell peppers
- 50 mlolive oil
- 4garlic, peeled
- 4 sprig(s)thyme
- 4bay leaves
- 2 teaspoon(s)granulated sugar
- black pepper
- red wine vinegar
Step 1Grill the red pepper skin over gas stove flame or singe with a Bunsen burner. Once the skin has blackened it will be easier to remove. Peel off burnt skin and dispose.
Step 2Preheat oven to 180°C
Step 3Peel the onion and cut into rings. Halve the courgettes and cut into thin slices. Cut tomatoes into 1 cm thick slices. Cut bell pepper into strips.
Step 4Drizzle vegetables with olive oil, salt and sprinkle lightly with sugar. Using a suitable sized oven dish or individual pots (coquettes), place the bay leaves, thyme and garlic cloves on the bottom.
Step 5Gently place the vegetables in the pot/s and arrange them in a round shape. Cover the pot/s and cook for at least 45 minutes until the vegetables are soft.
Step 6Remove the lid, increase the heat to 220°C and cook for another 10 minutes until crisp.
Step 7Arrange the ratatouille nicely on a plate. Grind some pepper on the vegetables, drizzle a few drops of vinegar and olive oil on them and grate the lemon zest on top.