Browsing Tag

Le Creuset

    Featured Soups, Sides & Salads Vegetables



    This gorgeous dish that originated in Nice. Ratatouille is a traditional French recipe and is also known as stewed vegetables. If you find the name familiar, it is because it’s the same of a Disney movie. And in the movie, they served up this dish as well in one of the scene! 

    This dish is traditionally build on fresh vegetables sauteed separately then layered on a baking dish before sending it to the oven to stew. Here, we skip that first step, layered the vegetables, and allow it to cook all at once. It’s a great side dish, and a great vegetarian alternative as well. I particularly like this dish because it’s healthy and I don’t have to feel guilty reaching out for a 2nd serving.  

    ratatouille 2

    The process of layering is pretty tedious in my opinion. But it was well worth the effort after seeing how gorgeous it turned out to be! I used the thinnest setting on my mandoline slicer to get more layers. However, you can always go a little chunkier. Use your favourite pasta sauce as the base, or you can always make your own. After pictures, I grated some parmesan cheese on top before serving, which gave the dish a little more oomph! 


    Serves 4-6
    Write a review
    1. 1 zucchini, thinly sliced
    2. 1 yellow squash, thinly sliced
    3. 1 brinjal / eggplant, thinly sliced
    4. 1 red pepper, thinly sliced into semi circles
    5. 1 jar (400g) of your favourite pasta sauce (I used a roasted red pepper sauce)
    6. 3 tbsp extra virgin olive oil
    7. 2-3 cloves garlic, minced
    8. 4 springs thyme, leaves removed
    9. 2 tbsp chopped basil leaves
    10. Salt and pepper to taste
    11. Fresh basil to garnish
    1. Preheat oven to 190C.
    2. Mix olive oil, thyme, basil, and garlic together.
    3. Coat the bottom of your 10 inch cast iron skillet with pasta sauce.
    4. Lay out thinly sliced vegetables in alternate patterns.
    5. Season with salt and pepper.
    6. Spread olive oil mixture on top of vegetable.
    7. Cover skillet with foil.
    8. Bake for 35-40 minutes until sauce is bubbly and vegetable is soft.
    9. Garnish with fresh basil before serving.
    1. Use a mandoline slicer to get even thin slices of vegetables.
    2. Use a casserole in place of a cast iron skillet.
    Delishar | Singapore Cooking, Recipe, and Food Blog

  • Chicken Pasta

    One Pot Chicken Mushroom Pasta

    It is one pot meals like this one that makes life’s demands much more manageable. As much as I want to cook up a feast on most days, there are days…

  • Chicken Featured Pasta

    Creamy Chicken Corn Bacon Pasta

    Sunday is always a very busy time for me. The kids will be running amok after their Sunday enrichment class, refusing their naps after lunch (don’t kids ever get tired?!), the…

  • Chicken

    Crispy Pan-Roasted Chicken

    Two days ago, I posted a recipe of One Pot Spinach and Tomato Pasta on my cooking blog. I served that together with this super easy crispy skin chicken. When I said…

  • Dough & Grains Pasta Pork

    Spaghetti alla Carbonara

    My husband will sometimes walk into my study and exclaim, “You and your porn!” or “Stop watching porn”. And by ‘porn’ he means food porn. I can’t help it, I too…

  • Featured Pork Sponsored

    Pork Adobo

    This is my first dish using Le Creuset Round French Oven and I was absolutely happy with the result! The French oven seared the meat beautifully, and the tight fitting lid sealed in all…