My favorite bowl of veggies. This recipe is Ratatouille with a twist because I added some left over goat cheese. It's fresh but still rich in flavor and texture!
Ingredients
4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 eggplant, chopped
2 tbsp dried basil
2 tsp fresh thyme
1 tsp oregano
1 tsp rosemary
1 tbsp tomato paste
2 tsp soy sauce
2 tbsp white vinegar
1/2 tsp paprika
1 tsp garlic powder
1 can chopped tomatoes
400g tomato sauce
Salt and pepper to taste
4-6 tbsp goat cheese, crumbled (or as much as you'd like)
Zucchini
2-3 tbsp olive oil
3 zucchinis, sliced (or 2 zucchinis and 1 yellow squash)
Salt and pepper to taste
1 tsp oregano
1/4 tsp garlic powder
Directions
Heat 1 tbsp of olive oil in a large skillet over medium heat and cook the onion and garlic for 4-5 minutes or until it starts to golden.
Scatter over the eggplant and pepper and sauté for another 4 minutes, add more oil as needed
Season with basil, thyme, oregano, and rosemary. Then add tomato paste, soy sauce, vinegar, then add paprika and garlic powder.
Pour over chopped tomatoes and tomato sauce and simmer for 5 minutes or until the mixture has thickened. Season with salt and pepper to taste.
Tip the ratatouille into a baking dish, then cover with crumbled goat cheese and arrange the zucchini and yellow squash on top in concentric circles, alternating between green and yellow (if you have both).
Heat oven to 220C/200C fan/425F. Brush the zucchini and yellow squash with olive oil and add oregano and garlic powder, then season with salt and pepper. Make sure to brush the spices across the top of all the slices.
Bake in the oven for 25-30 minutes until the zucchini is cooked through.
Serve with a slice of bread, rice, or alone!
Serving size: 6 servings
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