Hello foodies👋🏾. Did someone say #tbthursday? Well here is a delicious way back of my ratatouille and all these vegetables are fresh in store now.
Here is the recipe for my Baked Ratatouille.
Ingredients I Used:
👩🏾🍳 1 medium courgette.
👩🏾🍳 1 medium aubergine/ eggplant.
👩🏾🍳 2 tomatoes.
👩🏾🍳 Half butternut squash the long part.
Ingredients For The Base Sauce:
👩🏾🍳 2 medium ripe on the vine tomatoes.
👩🏾🍳 1 red bell pepper.
👩🏾🍳 1 medium chopped onions.
👩🏾🍳 2 garlic cloves.
👩🏾🍳 1 bay leaves.
👩🏾🍳 2 tablespoons olive oil.
Cooking Methods:
👩🏾🍳 First slice all you vegetables into a thin coins aize and put them in a bowl full of water and little salt this will help avoid them going dark.
👩🏾🍳 Preheat your oven to 180°c.
👩🏾🍳 To make the sauce, saute the chopped onion , minced garlic , bay leave in the olive oil for about 3 minutes, blend the tomato and pepper than add this to the sauté onion and cook for about 5 minutes. Add salt and pepper to taste.
👩🏾🍳 Pour this mixture into a deep oven proof dish than layer vegetables coins in spiral pattern until the entire dish is covered. Make sure they are nice and snug so they will stay in place when cooking.
👩🏾🍳 Prepare a drizzle of oil and herbs of choice, I used 2 tbsp olive oil with mix herbs than pour this mixture evenly over the top of the vegetables.
👩🏾🍳 Cover the dish with foil paper and bake covered in the preheated oven for 40 minutes, than remove the foil and continue to bake uncovered for 15 to 20 minutes or until your vegetables are soft.
Yumm😋
🧡 Happy cooking. Please share and invite other foodies to come join us. 🧡