Ratatouille

Montreal is a marvel! Seriously the first time I went I had no idea this little European oasis existed so close to me in upstate New York!

I cannot recommend it enough. The people are so friendly, the city is stunning, the food is divine, and the nightlife is some of the BEST in the world. They have an after hours club (Stereo) that literally runs all hours. We got there at 330 am and it didn’t finish until 430 pm that afternoon! If clubbing isn’t your thing, the parks, museums, architecture, shopping, and dining will definitely please 🙂 I felt like I was thousands of miles away from home, cast into the hustle & bustle of Europe.

In honour of Montreal. I am cooking my take on a ratatouille. I wanted to try roasting them beforehand, it adds a totally different layer to the flavours, and caramelises the veg so they are delectable.

ratatouille

Ratatouille served with couscous & sweet potato chips

Serves: 2

Prep: 30 min

Cook: 45 min

Ingredients

Ratatouille

  • 1 aubergine, sliced
  • 1 courgette sliced
  • 2 peppers sliced
  • 2-4 tomatoes, quartered
  • 1 large onion, quartered
  • 3 garlic cloves, halved
  • fresh/dried basil
  • dried parsley
  • ground coriander (sprinkle)
  • olive oil

Cous Cous

  • packet of your favourite couscous, I had a roasted vegetable couscous laying around so I used that
  • boiling water
  • glug olive oil

Sweet Potato Chips

  • 4 sweet potatoes, peeled then sliced into wedge/matchsticks whatever your chip shape preference
  • olive oil
  • sea salt
  • your favourite dip (I chose vegan mayo)

ratatouille prep

Method

  1. Sort the aubergines and courgettes first, as you want to get the bitter liquid out before you cook! Slice into roughly one inch rounds and place in a colander with a paper towel underneath. Sprinkle with salt & let the juices soak out for 30 minutes
  2. Preheat your oven to 200-215 celsius, get your roasting pans out, line with parchment, and place the rest of your veg  in. Drizzle with olive oil & herbs. Set aside
  3. Get the chips covered on oil, salt them, and pop them into your preheated oven on their own on the highest shelf, for about 5-10 minutes or so, just to get the cooking going on them first as they will take longer than the veg and you want to eat them all at the same time!
  4. When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Add to the rest of the veg.
  5. Pop these into the oven and let roast for 30 minutes or until browned at the edges.
  6. Shake the chips so they don’t stick and evenly cook
  7. Get your boiled water to the couscous, let cook for 5 minutes, stir through olive oil to flavour with a fork
  8. Plate up, season with salt and pepper & enjoy!

ratatouillesweet potato chips

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