Baked Chorizo Ratatouille

Programme

S08

Serves

4

Prep

30 Mins

Cook

1 Hr

Ready

1.5 Hrs

Tips

Try using yellow courgettes for a splash of colour.

For a veggie dish, just remove the chorizo.

Ingredients

  • 2 Aubergines
  • 5 Roma Tomatoes
  • 2 Courgettes
  • 100g Thinly Sliced Tomato
  • 2 tbsp Olive Oil
  • 1 medium White Onion, Diced
  • 4 Garlic Cloves, Minced
  • 1 Red Bell Pepper, Seeded & Diced
  • 1 Yellow Bell Pepper, Seeded & Diced
  • Salt to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Can Chopped Tomatoes
  • 2 tbsp Thinly Sliced Fresh Basil

Directions

  1. Using a sharp knife or a mandolin, slice the aubergine, tomatoes, squash, and courgette into approximately 2-3mm thick rounds, then set aside.
  2. Heat the olive oil in a 30cm oven-safe pan over medium-high heat. Gently fry the onion, garlic and bell peppers until soft for about 10 mins, and season with salt and pepper, then adding the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil.
  3. Arrange the sliced vegetables and chorizo in alternating slices (for example, aubergine, tomato, courgette, chorizo) on top of the sauce, working from the outer edge to the centre of the pan. Season with salt and pepper.
  4. For the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

    Cover the pan and cook in the oven running programme S08 for 40 mins. Uncover, then bake for another 20 mins, until the vegetables are softened.
  5. Serve hot as a main dish with crusty bread or as side.