Ratatouille
2 tablespoons olive oil 1 onion, chopped 1 shallot, crushed 2 crushed garlic cloves 1 tablespoon Italian seasoning pinch rosemary 1 bayleaf blackIngredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 shallot, crushed
- 2 crushed garlic cloves
- 1 tablespoon Italian seasoning
- pinch rosemary
- 1 bayleaf
- black pepper to taste
- 2 small aubergine, diced large
- 1 yellow squash, diced large
- 1 courgette, diced large
- 50g mushrooms, quartered
- 1 red or green bell pepper, diced large
- 200g diced tomatoes
- 250ml low-sodium vegetable stock
Method
- garnish: 1 tsp parsley
- Fry the olive oil, onion, shallot and garlic for 3 minutes until translucent.
- Add the rest of the ingredients, except the parsley and bring to a boil. Transfer into an oven-proof dish and bake for 1.5 hours, covered, at 350 degrees F.
