View posts for » Category "Mediterranean recipes"

When it comes to the classic Provençal vegetable dish ratatouille, I prefer it roasted not stirred. What I mean is I’d rather eat ratatouille that’s been cooked in the oven where the vegetables are left alone to slowly roast in their own juices, than ratatouille that’s been made on the stove-top where the vegetables are often overcooked and stirred to a mush.

Until quite recently I’d only ever made ratatouille on the stove-top. The results had always been very palatable, but not what I would describe as overwhelmingly good. I’d always put this down to the fact that I wasn’t cooking each vegetable separately, a method that some recipes recommend to preserve the integrity of each vegetable. But I’d never had the time or inclination to test that theory.

Being a big fan of oven-roasted dishes, and armed with a glut of eggplants, tomatoes, zucchinis, peppers and onions, I was inspired to create this roasted ratatouille. Unhampered by excessive stirring, the vegetables develop a deliciously sweet roasted flavor and wonderful texture that rise above any stove-top ratatouille I’ve ever tasted.

Since this roasted ratatouille revelation, it’s become one of my favorite ‘set and forget’ oven-baked dishes and has revolutionized my culinary repertoire with its sheer versatility. Just as good hot, warm or cold, the ratatouille can be prepared ahead and kept covered in the fridge until you’re ready to roast. And once cooked, any leftovers (unlikely) taste even better over the next day or two.

To date I’ve served roasted ratatouille: tossed with pasta and white beans; nestled in a baguette with brie (heaven!); served on the side of grilled tuna; mixed with couscous and chickpeas; used as a pizza topping with anchovies and olives; and stirred through a shrimp risotto.

I’m sure there are dozens of other ways you could use this ratatouille, and if you can think of any I’d love to hear your ideas in the comments.

Bon appétit!

Roasted Ratatouille

Serves 4 as a side dish

• 14 oz (420g) canned tomatoes — chopped
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon caster sugar
• 2 cloves garlic — minced
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon dried thyme
• 6 tablespoons extra virgin olive oil
• 1 red onion — thinly sliced and separated into rings
• 2 red peppers — cut into strips
• 1 green pepper — cut into strips
• 2 zucchini (courgette) — cut into half-inch rounds
• 1/2 eggplant (aubergine) — cut into 1-inch cubes

PREHEAT oven to 350F/180C. MIX together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined. OIL a baking dish with 2 tablespoons of the olive oil. START by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant. SPOON a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer. REPEAT the process to make 4 layers. COVER and bake for 1 hour, then uncover and bake for a further 15 minutes.

I tend to get pretty lazy at the end of the day, so the last thing I can be bothered doing is cooking an elaborate meal. I think elaborate meals should be saved for elaborate occasions. Simple, but not simplistic, food is what I like the best.

One of the simplest dishes of all is pasta. And one of the simplest, yet most flavorsome ways to enjoy pasta is with fast-roasted vegetables. It’s as easy as tossing some roughly chopped vegetables with olive oil and seasonings and throwing them in the oven, while simultaneously boiling a pot of pasta. Then, when everything is cooked, simply toss the vegetables (which have sweetened and intensified in flavor during the roasting process) with the pasta, and sprinkle with some grated Parmesan cheese. This is set and forget cooking at its best!

And if you want to boost the protein content, you can easily whip open some good quality canned tuna and toss it through the hot vegetables and pasta just before serving. Canned cannellini beans also work really well — just make sure you give them a quick rinse and drain first. And if you want to add some crunch, just sprinkle some lightly toasted pine nuts over the top.

Fast-roasted Vegetable Pasta

Serves 2 generously

• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic — minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried chili flakes
• 1 tablespoon finely chopped parlsey
• 1 bunch asparagus (or 15 green beans)
• 1/2 red pepper –cut into thick strips
• 1/2 green pepper — cut into thick strips
• 1/2 yellow pepper — cut into thick strips
• 12 button mushrooms-thickly sliced
• 8 oz (240g) dried fettuccine
• Parmesan cheese to serve

PREHEAT the oven to 450F/230C. MIX together the olive oil, lemon juice, garlic, salt, pepper, chili and parsley. TOSS with the vegetables in a baking dish, and bake for 15 minutes. WHILE the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions. DRAIN the pasta, reserving 2 tablespoons of the cooking water, and toss gently with the roasted vegetables until well combined. SERVE with a little grated Parmesan cheese.