Summer Vegetables match perfectly with the weather tending to be lighter and more enjoyable for this time of the year.  This ratatouille recipe combines all vegetables that are all in season in Summer.  This means you’ll be buying them at their cheapest and freshest, which means they’ll pack a bigger nutrient punch too.

Ratatouille

Serves 6-8

Ingredients

2 med-lge Onions quartered & sliced

2 tspns extra virgin olive oil

2 med zucchinis sliced in quarters lengthwise and chopped in 1cm thick pieces

1sml or ½ lge eggplant cubed (place on paper towel sprinkle with Himalayan salt, sweat for 10mins rinse and pat dry)

2 cloves garlic

1 red (or green, I prefer red) capsicum chopped into 1cm sq pieces

10 mushrooms quartered

3 celery stalks including younger leaves sliced

½ cup fresh basil chopped

¼ bunch continental parsley chopped

4 ripe roma tomatoes chopped (remove skins by cutting a cross in base & plunging in boiling water until the split opens)

1 tblspn Mirin

Celtic of Himalayan salt

Chilli (to taste)

Toppings

Roasted pepitas (Heavy based pan, heat and add pepitas and cook for about 3 mins shaking pan occasionally to prevent seeds burning, they will pop & puff up)

Method

Place onions in large pot, pour olive oil over and sauté for 2 mins, add zucchini, eggplant, capsicum & garlic and continue cooking for a further 5 minutes, then add mushrooms, celery, tomatoes, herbs, mirin and seasoning to taste. Cook for a further 10-15mins until tender but not mushy.

Serving suggestions

Ratatouille can be enjoyed on its own or as an accompaniment to some protein use as a topping to baked potato or cauliflower rice.

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