This big bowl full of veggies and goodness is the ultimate side dish full of flavour.

Ingredients

  • Aubergine
  • Courgette
  • Peppers – mixed colours
  • Red onion
  • Garlic
  • Olive Oil
  • Herbs de Provence
  • Orange peel
  • Passata
  • Sugar

You will see I haven’t put any quantities against the ingredients, and this is the beauty of this dish…just cook up what you have or what’s your favourite!

There are 2 secrets to the success of this dish…Firstly the orange peel! Grate off a couple of big slithers of orange peel and either place in the sunshine to dry out a bit or in the oven on the lowest heat possible. Secondly, you NEED to cook the ingredients separately and then combine at the end.

Method

Start with the chopped red onions and garlic – cook them in a drizzle of olive oil on a low heat for about 10 mins, add in a good sprinkle of Herbs de Provence halfway through cooking. Once nicely softened (not burnt), set aside. Continue with another glug of oil and cook the remaining chopped veg all separately adding in the herbs mid-way through.

Once all cooked, combine all the cooked veggies, and the flavoured oil; add in the passata and a teaspoon of sugar. Salt and pepper to taste. Now plop in your orange peel and smoosh it to release the oil. It actually is amazing to taste what a difference the orange peel makes!

Cook all together on a low heat for at least 30 mins, as like most dishes, the longer you cook it and/or leave it overnight, the better the flavours.

I often have a  big bowl of ratatouille as my dinner with some cheese on top, but usually have it as a side dish to a roast chicken or some lamb chops.

 

 

 

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