You are here

Ratatouille Vegetable Grill

Diet.Chef's picture
Ingredients
  Onions 2 Medium
  Garlic 1 Clove (5 gm)
  Red bell pepper 1 Medium
  Green bell pepper 1 Medium
  Aubergine 1 Medium (Eggplant)
  Courgettes 2 Medium (Zucchini)
  Canned chopped tomatoes 14 Ounce (800 Gram, 1 Can)
  Bouquet garni 1
  Tomato puree 2 Tablespoon (Paste)
  Potatoes 2 Pound (900 Gram)
  Reduced fat cheddar cheese 2 3⁄4 Ounce, grated (75 Gram)
  Snipped chives 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the grill ot broiler to medium.
2) Peel and chop the garlic and onions finely. Also rinse, deseed and slice the peppers into equal sized pieces.
3) Rinse, trim and dice the aubergine into small pieces and the courgettes into thin slices.
4) Peel and cut the potatoes into 1 inch cubes.

MAKING
5) In a saucepan, boil the potatoes in water and cook for 10-12 minutes until tender. Drain well and keep aside until needed.
6) In another pan, place the onion, garlic and peppers. Then stir in the tomatoes, bouquet garni, tomato puree and season to taste. Allow the mixture to the boil, then simmer covered for about 10 minutes, stir in between.
7) Stir in the aubergine and courgettes, stir and cook without the lid for 10 minutes.
8) In a heatproof gratin dish, spread the vegetables at the bottom, then place the cooked potatoes evenly over the vegetables.
9) Sprinkle the grated cheese over the potatoes and keep under the grill for about 5 minutes until golden, bubbling and thoroughly heated .

SERVING
10) Garnish with the freshly snipped chives and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.173335
Average: 4.2 (15 votes)