When we were visiting my parents this summer in Hungary, I loved pottering around in the vegetable garden and couldn’t get enough of all the fresh veggies. He had lots of yellow peppers growing, and super juicy and fragranced tomatoes so I decided to make a ratatouille with them. Not a real, French one as I don’t like to cook for hours and as you know, the real French ratatouille requires quite a bit of a dedication: you have to bake the veggies separately first, then cook them into the yummy stew. This version simplifies those steps. I’ve seen this handsome way of slicing the vegetables up and just baking them together earlier, so I thought, let’s give this a go. It was easier as I thought it would be!
All you have to do is, slice the vegetables, spread some seasoned chopped tomato at the bottom of a roasting dish and bake it for 45 minutes! I couldn’t believe how simple it was to make it.
At the same time, you’ll get all the benefits of a real ratatouille: the ultimate summer meal, bursting with flavours of the fresh summer veggies and the fragrance of the spices.
It is naturally vegan, just like the original dish has been for centuries going back.
It’s a real stunner: you can make this for dinner parties and prepare for a shower of compliments!
- you don’t need to cover the dish with foil for baking. The veggies will get a lovely, natural golden brown top and a slight crispiness (they won’t get mushy!)
- use any colour of peppers you prefer and you can swap courgettes for yellow squash too
- the more variety of veggie colours, the more colourful the dish is going to be
Super simple way to prepare ratatouille, not at all French, but impressive looking and so yummy!
- 1 large courgettes or yellow squash sliced
- 4 yellow peppers or bell peppers sliced
- 1 large aubergine sliced
- 4 tomato sliced
- 1 red onion sliced
- 3 tbsp olive oil
- 2 400ml canned, chopped tomato
- 3 large garlic clove grated or minced
- 3 tsp herbs de provance
- salt and pepper to taste
Preheat oven to 200 Celsius.
Slice all the veggies, aim for about 1 cm thickness.
Mix the herbs, minced garlic, salt and pepper with the chopped tomatoes and spread it evenly at the bottom of the roasting dish.
Layer the vegetables into the pan, by alternating them in rows "standing up" on their sides. Drizzle with the olive oil. Optional: sprinkle with some more herbs.
You don't need to cover it with a foil, so the vegetable will get lovely golden brown edges.
Bake for 45 minutes or until the veggies are bubbling and the aubergine is soft.
Serve it immediately with fresh bread.