Ratatouille Deconstructed as a Vegetable Stack
Ratatouille flavour with a touch of lasagne taste? Yes! This recipe takes inspiration from the traditional vegetables of ratatouille, and adds small crumbles of blue cheese and parmesan to bind perfectly formed vegetable stacks. Perfect as a healthy side dish, or a vegetarian main course. Get inspired and enjoy!
Servings: 2
Ingredients
You Need
- 1 Aubergine small cut length wise into strips
- 1 Zucchini small cut length wise into strips
- 1 Onion medium cut into rings
- 1/2 Bell Pepper medium cut length wise into strips
- 6 Cherry Tomatoes cut into halves
- 20 gram Blue Cheese
- 30 gram Parmesan Real Parmeggiano is best!
- 1 Tsp Olive Oil
- 1 Garlic Clove crushed
- Sprinkle of Salt Pepper, Thyme, Rosemary and Chilli
Instructions
Do This
- Set your oven to 200 degrees celsius.
- Cut the onion into rings, chop the cherry tomatoes into halves and the other vegetables into long strips (length wise).
- Take out your griddle pan and brush 1/2 Tsp of olive oil onto the surface. Heat it up.
- Add your aubergine, zucchini, bell peppers, and onion to the pan until they get nice dark marks on each side. Add your herbs, salt and pepper to taste. It takes approx 4 min per side. Set the ready vegetable strips aside.
- Prepare an oven tray with grease proof paper. Build vegetable stacks with aubergine, zucchini, bell pepper, and onion into layers with crumbles of blue cheese in between. Sprinkle parmesan on top. Finish by trickling 1/2 Tsp olive oil over the vegetable stacks.
- Send the vegetable stacks into the oven for 15 minutes or until they bubble and go golden.
- Enjoy!
Notes
Serve the deconstructed ratatouille on top of baby spinach for an added green and yummy touch. As usual - do vary the quantities according to number of guests, hunger level and needs. Main thing is to get inspired. Feel, Be and Do Good!