Ratatouille Hotpot Recipes

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RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

RATATOUILLE



Ratatouille image

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Yield Makes 3 quarts

Number Of Ingredients 11

1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  • Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  • Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g

OVEN-ROASTED RATATOUILLE



Oven-roasted Ratatouille image

This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans

Categories     Easy Entertaining     Vegetarian recipes

Yield Serves 4. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Number Of Ingredients 12

2 medium courgettes
1 heaped teaspoon coriander seeds, crushed
3 tablespoons olive oil
freshly milled black pepper
1 small aubergine
1 rounded dessertspoon salt
1 lb (450g) ripe Italian tomatoes or any other red tomatoes
1 small red pepper, de-seeded and cut into 1 in (2.5 cm) squares
1 small yellow pepper, de-seeded and cut into 1 in (2.5 cm) squares
1 medium onion, peeled and chopped into 1 in (2.5 cm) squares
2 large garlic cloves, finely chopped
1 handful fresh basil leaves, or 1 x 15 g pack

Steps:

  • Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh. You can also watch how to do this in our Cookery School Video on this page When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Pre-heat the oven to its highest setting. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges. Serve straight away.

CLASSIC RATATOUILLE



Classic ratatouille image

This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.

Provided by Jamie Oliver

Categories     Family one-pan recipes     Vegetables     French     Courgette     Tomato     Healthy meals

Time 1h15m

Yield 4

Number Of Ingredients 12

2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil, (15g)
olive oil
a few sprigs of fresh thyme
1 x 400 g tin of quality plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon

Steps:

  • Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
  • Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
  • To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
  • Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
  • Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
  • Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

Nutrition Facts : Calories 212 calories, Fat 8.5 g fat, SaturatedFat 1.3 g saturated fat, Protein 8.5 g protein, Carbohydrate 27.1 g carbohydrate, Sugar 23.4 g sugar, Sodium 0.2 g salt, Fiber 8.7 g fibre

EASY RATATOUILLE RECIPE



Easy Ratatouille Recipe image

This one-pot ratatouille recipe is a hearty and satisfying vegetables stew to make any night of the week. I like it served hot with a perfectly runny egg on top and a side of crusty bread to sop up all the goodness.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 18

1 lb eggplant (peeled (or part-peeled in striped pattern), and cut into 1-inch pieces)
Kosher salt
Private Reserve Greek extra virgin olive oil
1 medium-sized yellow onion (finely chopped)
1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
1 green bell pepper (stemmed, seeded, and cut into 1-inch pieces)
6 garlic cloves (peeled, and minced)
2 lb vine ripe tomatoes (chopped)
2 zucchini (halved length-wise, then cut into 1/2 inch pieces (half moons))
1/2 cup red wine
2 springs fresh thyme
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried rosemary
1 tbsp sherry vinegar
3 tbsp chopped fresh basil
Eggs over-easy fried in extra virgin olive oil
Crusty bread

Steps:

  • Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
  • In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
  • Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
  • Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
  • Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
  • To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

Nutrition Facts : Calories 99 kcal, Sugar 10.6 g, Sodium 18.3 mg, Fat 0.8 g, SaturatedFat 0.2 g, Carbohydrate 18.2 g, Fiber 6.1 g, Protein 3.8 g, ServingSize 1 serving

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make 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 with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

RATATOUILLE HOTPOT



Ratatouille hotpot image

A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture

Provided by Good Food team

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 13

1 tbsp oil
2 red onions , chopped into 2cm dice
2 garlic cloves , crushed
2 red peppers , cut into 2cm dice
3 courgettes cut into 2cm dice
1 aubergine , cut into 2cm dice
400g can chopped tomato
3 potatoes , thinly sliced
¼ nutmeg , grated
150ml double cream
small bunch basil , chopped
85g gruyère (or vegetarian alternative), grated
salad , to serve (optional)

Steps:

  • Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
  • Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
  • Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
  • Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.

Nutrition Facts : Calories 512 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium

ONE POT CHICKEN RATATOUILLE RECIPE



One Pot Chicken Ratatouille Recipe image

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com

Provided by Anna

Categories     Main Course     Main Dish

Time 35m

Number Of Ingredients 13

1.5 lbs boneless skinless chicken breast (cut into bite-size pieces)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoon Italian seasoning
1 small yellow onion
2 garlic cloves (minced)
1 eggplant (cut into 1" pieces)
2 medium zucchini (cut into half-moons)
2 medium tomatoes (diced)
1 cup crushed tomatoes
1/2 cup chicken stock or broth
1 tablespoon chopped parsley

Steps:

  • Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
  • Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
  • Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
  • Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
  • Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 21 g, Protein 41 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 626 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

RATATOUILLE IN THE CROCK POT



Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

CHINESE HOT POT



Chinese Hot Pot image

Chinese Hot Pot - delicious ingredients that vary from protein to vegetables are cooked in a hearty and simmering pot of soup stock, similar to fondue.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 50m

Number Of Ingredients 17

4 oz. (115 g) napa cabbage, sliced
12 oz. (340 g) fish balls
6 oz. (170 g) chicken meat, sliced
4 oz. (115 g) tofu
4 oz. (115 g) shiitake mushrooms , sliced
4 oz. (115 g) white mushrooms, sliced
6 oz. (170 g) shrimp, shelled and deveined
4 oz. (115 g) salmon fillet, cut into pieces
4 oz. (115 g) scallops
4 oz. (115 g) baby bok choy, sliced
1 head garlic, peeled and minced
5 tablespoons cooking oil
1 box (32 oz. / 1000 g) Kitchen Basics® Original Chicken Stock
3 cups water
5 dashes ground white pepper
soy sauce
Cut chilies, optional

Steps:

  • Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
  • Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
  • Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
  • Add the napa cabbage first and cook for 1 minute.
  • Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
  • When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 people, Sodium 520 milligrams sodium, Sugar 2 grams sugar

RATATOUILLE



Ratatouille image

Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping. Rich tomato sauce with soft aubergine, courgette and peppers - this vegetarian dish will be a favourite with everyone. Each serving provides 223kcal, 5.5g protein, 17.5g carbohydrate (of which 16g sugars), 12g fat (of which 2g saturates), 10g fibre and 0g salt.

Provided by Jenny White

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

2 aubergines
4 small courgettes
2 red peppers
4 large tomatoes
4 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
½ tsp sugar
salt and freshly ground black pepper
small bunch basil, roughly torn

Steps:

  • Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces.
  • To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for one minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh.
  • Heat the oil in a flameproof casserole dish and add the onions. Cook over a gentle heat for 8-10 minutes, stirring occasionally, until golden-brown and very tender. Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil and mix well. Cover and cook over a very gentle heat for 20 minutes.
  • Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve.

Nutrition Facts : Calories 223kcal, Carbohydrate 17.5g, Fat 12g, Fiber 10g, Protein 5.5g, SaturatedFat 2g, Sugar 16g

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From eatyourbooks.com


HOTPOT RECIPES - BBC GOOD FOOD
Ratatouille hotpot. A star rating of 4.9 out of 5. 56 ratings. A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture . Easy beef hotpot. A star rating of 4.3 out of 5. 177 ratings. Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night. Aubergine ...
From bbcgoodfood.com


RATATOUILLE HOTPOT - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Ratatouille hotpot recipe | BBC Good Food tip www.bbcgoodfood.com. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4. STEP 3. Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the …
From therecipes.info


RATATOUILLE | FOOD FANTASY WIKI | FANDOM
Ratatouille is a dish popular in Provence with special taste. Preparing this dish is pretty simple: different vegetables are mixed together to make a stew. The ingredients are sourced in France itself. Usually, eggplants, cooked vegetables, onion, zucchini, pepper, tomato, and …
From food-fantasy.fandom.com


HOTPOT RECIPES - BBC FOOD
When the winds of winter come whipping through your door, batten down the hatches and cook a comforting hotpot. Whether you opt for the classic Lancashire hotpot, …
From bbc.co.uk


RATATOUILLE HOTPOT | RECIPE | BBC GOOD FOOD RECIPES ...
Mar 18, 2016 - A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture
From pinterest.com


RABBITLIGHTS: RATATOUILLE HOTPOT
1 heat the oil in a shallow casserole or pan. add the onions and cook for 2 minutes. then tip in the garlic,peppers,zucchini and aubergine. cook over medium heat for 10 minutes (adding a splash of water if the dish looks dry), until the vegetables are soft. stir in the tomatoes and 2 tbsp water. season well. cover and leave to bubble gently for 15 minutes. heat the oven to 180°c.
From rabbitlights.blogspot.com


RATATOUILLE HOTPOT - FULLASANEGG.ORG
2016-06-14 Ratatouille hotpot. Well, summer has already come and gone in Manchester and we are yet again being soaked in rain. It’s still warm though, so while it’s not salad weather, nor do I want to eat anything too heavy. This recipe is the perfect balance as it’s choc full of summer vegetables, but is also a substantial hot meal. I really enjoyed this and of course, you can fill …
From fullasanegg.org


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