I’m thoroughly enjoying visiting restaurants again…well I was until Dublin got put on lockdown and take away became the only option again. I do technically live in Co.Wicklow so I have been able to partake in some restaurant visits the last week or so, but Dublin is where the real gems are!
However, I did have a beauty of a crepe loaded with cheese (Emmental I think) and ratatouille last week in a local French Creperie, and I decided there and then I was whipping up a batch as soon as I had the opportunity to stock up on ingredients.
Roast veggies, mingled up together in a pot and allowed to bubble away until they become almost jammy in consistency. All the garlic and onion, packed full of flavour, and delicious served with a little parmesan and a wedge of sourdough on the side. You could also stir it through pasta, potatoes, serve as a bed for some roast chicken, or think brunch and serve with poached or soft boiled eggs. Lip smackingly good!
Simple RatatouillePrint Recipe
- 2 tbsp olive oil
- 1 aubergine/eggplant
- 2 courgette/zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red onion, peeled
- 4 cloves of garlic, peeled
- 1 tbsp balsamic vinegar
- 1 can (400g) chopped tomatoes
- Salt to taste
- Fresh basil to serve
Preheat your oven to 180C (350F).
Slice or dice your vegetables, aubergine, courgette, onion and peppers. Divide between roasting trays in even layers and drizzle with olive oil.
Scatter the garlic over the top.
Roast for 25 - 30 minutes.
Add vegetables and garlic to a large pot. Pour in chopped tomatoes, add balsamic and mix well to combine. Leave to bubble away for 25 - 30 minutes over a low heat.
Season to taste with salt and pepper.
Serve with fresh basil.