RCI-VG.004.1398.001
Tamara's Ratatouille
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". uk Serves four.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 110 ml
- onions2 smallcut into 3 cm dice
- garlic cloves4 unitsliced
- fresh green chilli½ unitthinly sliced
- red peppers2 unitcut into 3 cm dice
- butternut squash½ smallpeeled and cut into 3 cm dice
- parsnip1 smallpeeled and cut into 3 cm dice
- french beans200 gtrimmed
- courgette1 unitcut into 3 cm dice
- aubergine½ largepeeled and cut into 3 cm dice
- potato1 smallpeeled and cut into 3 cm dice
- tomatoes2 unitpeeled and chopped
- ½ tbsp
- 1 tbsp
- 1 unit
- 200 ml
- chopped coriander1 unitto garnish
Method
1
Heat 50 ml of sunflower oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until softened and translucent, approximately 5-7 minutes.
2
Add the sliced garlic cloves and fresh green chilli to the softened onions, stirring continuously for about 1 minute until fragrant.
1 minutes
3
Stir in the tomato purée and cook for 2 minutes, allowing it to caramelize slightly and deepen in flavor.
2 minutes
4
Add the diced red peppers, butternut squash, parsnip, and potato to the pan. Stir to coat with oil and cook for 5 minutes, stirring occasionally.
5 minutes
5
Pour in the water and add the peeled, chopped tomatoes with the caster sugar. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
2 minutes
6
Reduce heat to low and simmer the vegetables covered for 15 minutes until the root vegetables begin to soften.
15 minutes
7
Trim the french beans and cut the courgette into 3 cm dice if not already prepared. Stir these into the simmering ratatouille along with the diced aubergine.
1 minutes
8
Continue simmering uncovered for another 15-20 minutes, stirring gently every few minutes, until all vegetables are tender and the liquid has reduced slightly to form a light sauce.
18 minutes
9
Taste and adjust seasoning with salt and black pepper as needed. The ratatouille should be rich and cohesive but not mushy.
10
Transfer the ratatouille to a serving dish and garnish generously with chopped fresh coriander. Serve warm or at room temperature.