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Delishar

Ratatouille

Serves 4-6
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Ingredients Method Notes

Ingredients
  

  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1 brinjal / eggplant thinly sliced
  • 1 red pepper thinly sliced into semi circles
  • 1 jar 400g of your favourite pasta sauce (I used a roasted red pepper sauce)
  • 3 tbsp extra virgin olive oil
  • 2-3 cloves garlic minced
  • 4 springs thyme leaves removed
  • 2 tbsp chopped basil leaves
  • Salt and pepper to taste
  • Fresh basil to garnish

Method
 

  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.

Notes

Use a mandoline slicer to get even thin slices of vegetables.
Use a casserole in place of a cast iron skillet.