Traditionally a layered vegetable casserole originating in the French Riviera, ratatouille can be made from virtually any vegetable in the fridge.
Whilst ratatouille may bear a lengthy name, it can be translated into a simple-to-prepare main meal or a side dish brimming with flavours, within a few easy steps.
A delicious accompaniment to white fish and chicken dishes, ratatouille can also be served as a dip, with brown rice or stirred through pasta. For a simple take on the French favourite, stick to two main preparation steps – chopping and sauteing. Fill your grocery basket with ripe eggplants, red capsicums, organic carrots with the skin left on, roma tomatoes and zucchini.
Chop vegetables into small bite-sized cubes. Fry an onion and garlic lightly in olive oil, and then add carrots and zucchini until the flesh starts to soften. Add additional vegetables, constantly stirring. Season with fresh basil and thyme.
