If you are trying to think of a different way to cook summer vegetables, why not take a leaf out of Disney's book, and make ratatouille? Ratatouille is a vegetable stew from Provence in Southern France. It makes a colorful and delicious vegetable dish when all of the summer vegetables are relatively inexpensive. It can be served hot with grilled or roasted lamb or pork, or chilled with garlic bread as an appetizer. You might even get the kids to try some if you tell them it's called Ratatouille!
- olive oil for frying
- 1 large onion, peeled and finely chopped
- 1 garlic clove, crushed with 1/2 teaspoon salt
- 1 lb zucchini, sliced
- 1 lb tomatoes, skinned, seeded and chopped, or 1 x 14 oz can tomatoes
- 1 large eggplant, sliced
- 1 green pepper, cored, seeded and sliced
- freshly ground black pepper
Recipe (serves 4 to 6)
- Heat 2 spoons of oil in a large saucepan.
- Add the onion and garlic and fry until golden.
- Add the remaining vegetables, season well with black pepper and stir in enough water to come about half way up the mixture.
- Bring to the boil, stirring constantly, then lower the heat, cover and simmer gently for at least 30 minutes, stirring occasionally.
- The vegetables should be broken down and soft, and the juices quite think.
- Adjust the seasoning and transfer to a hot serving dish, or cool and chill in the refrigerator.