Ratatouille
A simple blend of summer vegetables becomes a showstopper when thinly sliced and arranged in a beautiful spiral formation. It’s the perfect dish for an elegant dinner party or any special meal.
Ingredients
- 1 Courgette, fresh
- 1 Yellow Squash
- 1 Aubergine, raw
- 1 Onion, raw – small, halved
- 1/2 Bell Pepper – green
- 1/2 Bell Pepper – orange or red
- 3 Garlic, clove
- 1/4 Onion, raw
- 400g Tomatoes, canned – crushed
- 1/2 tsp Salt
- 1/2 tsp Black Pepper, ground
- 1/2 tsp Italian Seasoning
- 4 Basil – leaves
Directions
Using the Slicing Disc, load the feed chute with the cucumber, yellow squash, aubergine, and onion, and slice on HIGH. Set aside.
Remove the Slicing Disc; add the Chopping Blade.
Add peppers, garlic, and onion into the Work Bowl. Mince, using the Chopping Blade on HIGH for about 30 seconds.
Add crushed tomatoes and remaining ingredients; run on LOW for 10 seconds until well incorporated.
Pour sauce into an 8" round baking pan and spread the tomato sauce over the base of the pan.
Starting at the outside edge of the dish, layer the sliced vegetables on top of the sauce so they're slightly overlapping. Follow the shape of the pan toward the centre to create a spiral.
Drizzle with olive oil all around and sprinkle with salt, pepper, and Italian herbs.
Cover the Ratatouille and bake at 190°C for 30 minutes. Uncover and continue baking for 10 minutes until all veggies are tender and the sauce is bubbling.
Let cool for 10 minutes.
Garnish with grated parmesan and serve with your favourite type of bread like a toasted baguette.
Nutritional information
Calories: 70 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
