Lanzarote's bilingual magazine

Ratatouille with aromatic herbs

Ingredients (serves 4)


  • 1 aubergine
  • 3 pear tomatoes
  • 1 courgette
  • 1 white onion
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • Half a lemon
  • 2 cloves of garlic
  • Fresh thyme
  • Fresh rosemary
  • Fresh basil
  • Tomato sauce (homemade)
  • Olive oil
  • Salt and pepper

Method


Wash all the vegetables and cut them into slices about half a centimetre thick. Put them in an oven-proof dish and squeeze the juice of half a lemon all over to stop them from going brown. Season generously and leave to sweat for about 20 minutes. Pour the homemade tomato sauce (with onion, red pepper, carrot, garlic and olive oil) into the dish and arrange the vegetables in an even spiral.
Finely chop the garlic, thyme and rosemary. Sprinkle over the vegetables. Drizzle with a generous amount of olive oil and freshly ground pepper. Cover with baking paper (secure with toothpicks). Bake at 180ºC for 50-60 minutes. Serve with a few freshly chopped basil leaves.

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