Rustic ratatouille

Recipe from: 18 August 2014
recipes, vegetables, bake

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



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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