Recipe Tip: Quick Ratatouille

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.



    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.