One of my favourite dishes to cook in the summer months is
oven-roasted Ratatouille!
First of all, the colours and shapes of the vegetables are so gorgeous:
The deep purple, smooth-skinned aubergine (eggplant),
the shapely bell peppers,
the fresh green of the courgettes (zucchini),
the juicy tomatoes
and red onions.
Herbs from my herb garden:
Rosemary, thyme and basil
and a little spicy long red pepper.
Cut everything up into big chunks.
I like to add a couple of sweet potatoes as I love the taste and the colour.
I don't use garlic because it's a personal choice.
Fill your biggest shallow baking tray up to the brim
Add the herbs, pepper and sea-salt.
and a good quality olive oil.
Toss all together.
Put into a 200C preheated oven for a good hour
or until the vegetables are tender.
Turn a couple of times during cooking.
The whole of your home will be filled with marvellous aromas!
Garnish the dish with fresh basil.
Serve hot or cold.
Invite your family or friends
and create a great atmosphere with your home-cooked Mediterranean dish.
I had my family over for Sunday lunch and served the Ratatouille with pasta and grated cheese.
I did my own interpretation from this recipe here
For dessert we had this:
Lemon Posset
served in mocha cups on saucers
with dainty silver spoons.
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While we're on the subject of cooking,
I would like to give you a link to my daughter's Instagram healthy recipes
I give her top marks for presentation and her recipes taste mighty good too!
Try them and see!
Click on all the photos to see them in full size.
