Ratatouille a la Emma
Ratatouille recipe according to Emma! This rich tomato dish of veg is so delishious and comforting, and uses lots of veg that is seasonal to the UK right through from May to October.
I find this so delicious and comforting, and a real transformation of simple, vibrant veg! There's not so many dishes made from veg alone that are so hearty and rich. Such a healthy, vibrant dish - what's not to love? I use red wine in mine for the rich flavour, and the added antioxidants (you know red wine is believed to help with weight loss and have anti-aging properties - drink in moderation!) so I usually pour myself a glass while I'm cooking it too!
EAT THE RAINBOW
"Eating the rainbow" is advised to ensure we consume a well-rounded intake of essential nutrients and antioxidants. Each colour in fruits and vegetables is associated with specific vitamins, minerals, and phytonutrients that contribute to optimal health. By incorporating a variety of colors into your diet, you can reap a wide array of benefits for your body and overall well-being. Ratatouille definitely incorporates a rainbow of colours with fresh veg and herbs, and is packed with fibre, nutrients and antioxidants.
Rainbow veg
CHILD FRIENDLY?
I think this one really depends on your children, but 2 out of 4 of mine will happily eat this how it's served and the other 2 will eat it blended up as a soup (just add a little more liquid and blend), so I class that as a win in our house!
HOW TO CHOP THE VEG
I usually halve the courgettes lengthways then chop 1-2cm thick, and try to replicate a similar size chunk across all the veg, as shown below.
SERVING SUGGESTIONS
Ratatouille is delicious with a little parmesan, black peeper and fresh herbs such as basil or thyme to garnish. A good quality crusty bread with oil and balsamic or butter is the perfect side, plus a glass of red wine!
I have also had ratatouille with eggs poached in the juices like Mexican breakfast, which is really tasty. If you want to do this, make little wells in the top of the ratatouille mix 10 mins before the end of the cooking time and drop the eggs in to cook in the juices. You may need to add some extra water to the mix first if it isn't juicy enough, and put a lid on to cook the eggs.
Now for the recipe -
I would love to see your version and how you served it. Let me know in the comments box down at the bottom. Thank you!
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