Ratatouille
As the weather is starting to get a little colder and the days a little shorter, I thought some delicious comfort food was in order! This week’s recipe is brought to you by Forever After Recipes which is a fabulous recipe membership site for those with a sleeve. You can search for recipes depending on the stage you are at in your WLS journey – from pre-op to long term after your sleeve. If you want to know more, you can find them at www.foreverafterrecipes.com. I’d love to know if you try it, too, so feel free to comment on the bottom of this post or to post on the LWAS Facebook page.
This ratatouille is packed full of vegies, but serve with some of your favourite protein to make sure it’s a balanced meal. I like a small piece of chicken or steak best, but it would also go with fish, egg or pork. Enjoy!
Serves: About 8 bariatric serves as a side
Time: 60-80 minutes
Ingredients
- 1/2 onion, finely chopped
- 2 Garlic cloves, very thinly sliced
- 1 cup tomato puree
- 1/2 tsp oregano
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 1 eggplant, very thinly sliced
- 1 zucchini, very thinly sliced
- 3 yellow button squash, very thinly sliced
- 1 capsicum, very thinly sliced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 fresh thyme sprigs
Instructions
NOTE: Ensure each vegetable is sliced into rings. The slices should be as thin as possible, and round in shape
1. Pre-heat oven to 190 °C.
2. Pour the tomato puree into a large, oval baking tray.
3. Scatter the onion, garlic, oregano, chilli flakes, salt and pepper (more or less, to taste) and half of the olive oil into the tomato puree.
4. Starting from the outer edge of the baking dish, layer the vegetables very carefully, alternating in a pattern. Lay each vegetable slice so that only a slither of the previous vegetable is seen.
5. Drizzle the remaining oil over the arranged vegetables and season with salt and pepper.
6. Remove the small leaves from the thyme sprigs (run your fingers down the sprig, against the growth). Sprinkle the thyme leaves over the dish.
7. Cup a piece of baking paper to fit neatly on top of the vegetables. Place it on top and put the dish in the oven.
8. Cook for 50 – 60 minutes or until the vegetables are cooked through.
9. Serve hot and enjoy!
