Ingredients:
1 Courgette
1/2 Aubergine
2 Roma Tomatoes
2 Small Potatoes
1 Beetroot
Sauce:
1 Tsp Chipotle
1 Tsp Paprika
1 Tsp Cinnamon
1 Tin Tomatoes
1 Onion
2 Cloves of Garlic
Basil Leaves
Pesto:
20g Sunflower seeds
30g Cashew nuts
Handful of basil leaves
Large drizzle of olive oil
Method:
Chop and cook the onion and garlic in a frying pan until soft. Add the tin of chopped tomatoes, paprika, cinnamon and chipotle. Stir and leave to simmer for 5 minutes. Once cooked pour your sauce into your chosen dish making sure it covers the entire bottom. Add a few basil leaves on top.
Cut all your vegetables into thin slices then start to assemble them neatly over your sauce by stacking them together in a continues pattern, as seen in the images below.
To make the pesto put sunflower seeds, cashew nuts and basil into a blender with a hearty dash of olive oil. Blend until you get a consistency that resembles peanut butter. Drizzle this over your sliced vegetables then season before covering your dish with foil.
Put the Ratatouille in the oven at 160 to cook for an 1h-1:20.
Once cooked drizzle some olive oil on top and chopped basil leaves before serving. The Ratatouille will go perfectly with a salad or as I had it accompanied by whole wheat giant couscous.
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