Rhiannon Lambert
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RATATOUILLE

  • icon
    1 Hour
  • icon
    4 People
  • icon
    easy

Ingredients

  • 2 onions
  • 4 cloves of garlic
  • 2 aubergines
  • 3 courgettes
  • 3 red peppers
  • 6 large tomatoes
  • 12 cherry tomatoes
  • ½ a bunch of fresh basil
  • olive oil
  • ½ a lemon
recipe
  • icon
    1 Hour
  • icon
    4 People
  • icon
    easy
recipe

Ingredients

  • 2 onions
  • 4 cloves of garlic
  • 2 aubergines
  • 3 courgettes
  • 3 red peppers
  • 6 large tomatoes
  • 12 cherry tomatoes
  • ½ a bunch of fresh basil
  • olive oil
  • ½ a lemon

Instructions

  1. Prep your ingredients, peeling cutting the onions into wedges, finely slice the garlic
  2. Trim the aubergines and courgettes, deseed the peppers and chop into chunks
  3. Roughly chop the tomatoes. Pick the basil leaves and finely slice
  4. Heat Coconut oil in a saucepan over a medium heat.
  5. Add the chopped aubergines, courgettes and peppers, frying for 5 minutes until golden
  6. Spoon the veg into a large bowl
  7. Add the onion, garlic, basil to the pan and fry for 10 minutes until softened
  8. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes
  9. Mix well, cover the pan and simmer over a low heat for 30 minutes
  10. Finely grate in lemon zest and serve

Other Recipes

  • BARLEY GRASS PANCAKES

  • SWEET POTATO BROWNIES

  • COCONUT PROATS

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