Recipe Tip: Quick Ratatouille

Instructions

1. Step 1

   Grill 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.

2. Step 2

   Preheat oven to 180°C

3. Step 3

   Peel 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.

4. Step 4

   Drizzle 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.

5. Step 5

   Gently 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.

6. Step 6

   Remove the lid, increase the heat to 220°C and cook for another 10 minutes until crisp.

7. Step 7

   Arrange 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.