Ratatouille is an excellent side dish to serve with main meals, particularly if they’re Italian based. However, this ratatouille is substantial enough that if you’re vegetarian or vegan it’s enough to have as a main meal on its own.
Ratatouille originated in Nice, France and is a rather basic dish made up of thinly sliced vegetables which are topped with a tomato ragu. In its earliest form it was simply a dish of stewed vegetables, but over time it has evolved to become something a little more upmarket, with the vegetables normally being layered over one another and topped with a cheese crust.
This recipe for ratatouille is made with a base of vegetables which include courgettes, aubergine and common tomatoes. The vegetables are sliced and placed in a casserole dish along with dried Mediterranean herbs before being drizzled with balsamic glaze and scattered with grated parmesan cheese. This layering ensures that the vegetables cook through to become tender and sweet while creating a crispy parmesan crisp on top. It’s a brilliant vegetarian meal which really celebrates the bounty of summer!
240g courgettes (thinly sliced)
160g aubergine (thinly sliced)
300g common tomatoes (thinly sliced)
60g grated parmesan (or a non-dairy version)
1 tsp dried oregano
1 tsp dried thyme
1 tbsp balsamic glaze
Ground black pepper
Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.
Place alternating slices of vegetables in a casserole dish before adding the capers and drizzling the vegetables with balsamic glaze, parmesan and ground black pepper.
Bake in the oven for 30-40 mins until the vegetables are soft and the parmesan is crispy and golden brown.
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