Easy Spring Ratatouille with Garlic Bread
- Easy and gourmet at the same time, this Spring Ratatouille dish is a healthy and delicious choice for dinner.
- Serves: 4 people
- Prep time: 20 minutes
- Cooking time: 20 minutes
- Chef's tip No salt is needed if using granules or stock cubes. This can be made and frozen, defrosted and then warmed through. Simmer, do not boil as this will ensure a lovely end sauce. This also makes a nice Summer salad stirred through cooked pasta or rice.
4 tbsp Olive Oil
1 pack mixed Peppers
1 Onion, peeled and roughly chopped
1 Aubergine, roughly chopped
1 Courgette, roughly chopped
1 clove Garlic, peeled and roughly chopped
1 tbsp Coarse Ground Black Pepper
1 can chopped Tomatoes with Herbs
Half a can of water - around 200ml (you can use the empty chopped tomatoes can)
A few Vegetable Gravy Granules, optional
4 fresh Tomatoes, chopped
1 tsp dried Basil
Heat the olive oil in a large saucepan.
Chop all the vegetables roughly 2-3cm pieces.
Add the peppers, onion, aubergine, courgette, garlic and pepper to the oil, and mix well.
Next add the can of tomatoes, half a can of water and bring to the boil.
Turn down the heat and gently simmer for 20-25 minutes or until all the veg is soft.
At this point, you can thicken with a few granules, if you like.
Take off the heat and leave to cool for 10 minutes.
Then stir through the fresh tomatoes and basil.
Serve with garlic bread.
This is also a great accompaniment to roast lamb or chicken.