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Ratatouille de Provence

A lovely vegetable "stew" fully of flavour. Herbs and veg pretty much in any combination you choose!
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Prep Time 1 hour
Cook Time 1 hour
Course Side Dish
Cuisine French
Servings 4 servings
Calories 230 kcal

Ingredients
  

Sauce

  • 1 medium white onion diced
  • 400g pasata
  • 1 green pepper finely chopped
  • 2 - 4 cloves garlic crushed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 8 - 10 leaves fresh basil chopped
  • salt & pepper to taste

Vegetables

  • 1 courgette
  • 1 aubergine
  • 3 Roma tomatoes
  • 1 sweet potato
  • 1 yellow squash

Herb dressing

  • 2 tbsp fresh basil chopped
  • 1 clove garlic crushed
  • 2 tbsp fresh parsley chopped
  • 2 tsp fresh thyme leaves
  • 2 tsp fresh oregano leaves
  • 4 tbsp olive oil
  • salt to taste

Instructions
 

  • Preheat oven to 190° C
  • Slice the veg section into rounds 1 or 2 mm thick - consistency is key
  • Heat the oil in a pan, Sauté the onion, garlic and pepper until soft. Season with salt and pepper. Add the tomatoes. Stir until a nice sauce is formed. Add the basil.
    Keep some chopped pepper back for sprinkling over the sauce.
  • Pour the sauce into the bottom of a round oven dish (around 7" diameter).
    Sprinkle remaining pepper over the sauce.
    Arrange the slice vegetables in an alternating pattern on top of the sauce moving round the dish and spiralling inwards to the centre. Season the veg with salt and pepper.
  • In a small bowl, mix the dressing ingredients together well.
    Drizzle the dressing over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover and bake for a further 20 mins or until the vegetables are softened.
  • Enjoy!

Notes

Create the sauce then....
Layer the vegetables, then...
Drizzle the dressing, then...
Cook and enjoy!
Keyword ratatouille