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Quick Ratatouille

Quick Ratatouille
©Julian Kutos
Home Food & Drinks Recipes Cooking Quick Ratatouille

Quick Ratatouille

Vegetables

Julian Kutos draws inspiration for this dish from a bountiful choice of summer vegetables.

Julian Kutos

Ingredients
1 onion
1 small courgette
4 large tomatoes
2 red bell peppers
1 aubergine
50 olive oil
4 garlic, peeled
4 twigs thyme
4 bay leaves
2 teaspoon(s) granulated sugar
salt

To serve:

Ingredients
black pepper
red wine vinegar
lemon
  • 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.
  • Preheat oven to 180°C
  • 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.
  • 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.
  • 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.
  • Remove the lid, increase the heat to 220°C and cook for another 10 minutes until crisp.
  • 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.

Step by step pictures of the preparation:

Julian Kutos
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