Rustic ratatouille

Recipe from: 18 August 2014
recipes, vegetables, bake

Ingredients 11
Servings
Time 00:15
  • 2
    small tins (150 – 200gr) tomato puree
  • 1
    handful
    fresh basil
  • 1
    tsp
    chopped, minced garlic
  • 1
    cup
    butternut, sliced into rings
  • 1
    cup
    sweet potato, sliced into rings
  • 1
    cup
    courgettes, sliced into rings
  • 1
    cup
    bell peppers, different colors, sliced into rings
  • 1
    brown onion, sliced into rings
  • 1
    tub (250ml) full fat cream
  • 1/2
    cup
    cup parmesan cheese (optional)
  • salt and black pepper to taste
 

Method

00:40
 

Pre-heat oven to 190°C.

In an oven-safe baking dish, spoon the tomato puree and spread all over the bottom of the dish. Sprinkle with basil and garlic.

Start layering the vegetables by arranging them one after another, seasoning with salt and pepper as you go.

Pour the fresh cream into the veggies, cover and bake for 40 minutes. After baking, remove the cover, add the Parmesan and bake until brown and bubbly.

Serve with meats or as a lunch. Serves two as a main and four as a side.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, click here.

 

Read more on: bake  |  vegetarian  |  recipes
 

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