Veggie cooking with Jonny69: Roasted ratatouille

Jonny69 · 08-03-2010, 18:47

Eons ago I threatened to stick up a few veggie recipes and I never did. Turns out I made my threat in March 2008

Being a man of my word I begin this series with a fantastically healthy fantastically nomalicious roasted ratatouille. I hope you've all been visiting the local market and stocking up on all the veg in season. Back in about August it was aubergines, peppers, courgette and the last of the tomatoes, big bags for £1, ideal for some serious roasting and freezing.

Get a big roasting dish and load it up with tomatoes, hunks of aubergine, red pepper, garlic, onion and fresh herbs from the garden. I used chives, rosemary, mint, sage and Greek basil by the looks of it:

You can't say that doesn't look pretty damn appetising as it is

Big generous slug of olive oil. Stick it in the oven and cook it down until it's soft, which will take about 45 minutes. It'll darken right down and you don't want too much liquid left from the tomatoes.

Portion that up when it's cooled down and it can go straight in the freezer for later. When you're ready to eat it simply defrost and reheat or microwave and add to your meal of choice eg:

(ok so the lamb steak isn't very veggie but you get the idea

)

Blitz it up with a bit of chilli for a tangy sauce. Add veg stock and lightly blitz for a chunky tomato soup.

08-03-2010, 18:47	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Veggie cooking with Jonny69: Roasted ratatouille Eons ago I threatened to stick up a few veggie recipes and I never did. Turns out I made my threat in March 2008 Being a man of my word I begin this series with a fantastically healthy fantastically nomalicious roasted ratatouille. I hope you've all been visiting the local market and stocking up on all the veg in season. Back in about August it was aubergines, peppers, courgette and the last of the tomatoes, big bags for £1, ideal for some serious roasting and freezing. Get a big roasting dish and load it up with tomatoes, hunks of aubergine, red pepper, garlic, onion and fresh herbs from the garden. I used chives, rosemary, mint, sage and Greek basil by the looks of it: You can't say that doesn't look pretty damn appetising as it is Big generous slug of olive oil. Stick it in the oven and cook it down until it's soft, which will take about 45 minutes. It'll darken right down and you don't want too much liquid left from the tomatoes. Portion that up when it's cooled down and it can go straight in the freezer for later. When you're ready to eat it simply defrost and reheat or microwave and add to your meal of choice eg: (ok so the lamb steak isn't very veggie but you get the idea ) Blitz it up with a bit of chilli for a tangy sauce. Add veg stock and lightly blitz for a chunky tomato soup. __________________ Last edited by Jonny69; 08-03-2010 at 18:49.