Spring has finally arrived! Well for us sort of, the weather gods are still debating but yes there are signs, the twittering of birds, longer brighter days and also the thoughts of fresher lighter foods. All of a sudden I am craving bbq, salads and alfresco dining! This is why this post is all about veggies. I guess Ratataouille can be thought of as a stew of sorts but this is best eaten cold to be added to a variety of things such as sandwiches or added to a lovely cold platter of meats and cheeses – the possibilities are endless!
Typically ratatouille is made with peppers but I did not have any on hand to be truthful so apologise to the purists out there. However the flavour does not suffer and even though I was hoping that the amount I made for this recipe would last for the week, it ended up being gobbled up in an hour!
Ridiculously easy to make, give it a go and enjoy!
Chop a few courgettes along with two or three aubergines. Slice 6-7 tomatoes, and small bowl of mushrooms. Chop a couple of buds of garlic and slice a large onion. You dont have to be pricise with the chopping as everything will cook down to a jammy consistancy. Add a tablespoon of olive oil to a pan and saute the onions and garlic first. When they are soft and transparent toss in the rest of the vegetables. Simmer for an hour or until all are soft.Scatter with dried oregano and season with salt and pepper.