Everybody must know the movie of the little chef Remy, a rat, that loves cooking and (to make a long story short) ends up serving a sour ass food critic a delicious meal of Ratatouille.
Originally from French origin, Ratatouille is normally served as a side dish, and basically consists of tomato, garlic, herbs and other vegetables like aubergine, courgettes and bell peppers, layered and baked to perfection.
My version might be a bit more rustic, and since I dislike aubergine very, very, very much I used a selection of vegetables that includes butternut, courgettes, onion, bell peppers and sweet potato. I also used tomato puree with fresh basil and garlic, and of course a tub of Full. Fat. Cream.
It could also be described as a clean-out-the-fridge ratatouille. I had to use up my veggies before our holiday and this is a perfect recipe for exactly that.
Or you could just make it to accompany your roasts and meats or, just as a vegetarian, banting friendly meal on its own.
I enjoyed this Rustic Ratatouille recipe for lunch, and again for dinner that night with a crispy rocket, Parmesan and balsamic vinegar salad. To die for. Happy cooking!