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Simple and sumptuous

I love dishes you can just stick in the oven and not have to faff with. Roast veg ratatouille style is one of those – simple and sumptuous. The only thing is you have to plan ahead a bit, as the longer and slower you can cook it the better I find.vv ratatouille

I also tend to put all sorts in depending on what I have to use up – for this one I kept it simple, just onions, courgettes and aubergine.  The tomato sauce is again simple to make – and it’s a sauce that I use in lots of different things, it goes well in other dishes like pasta.

Rather than use same old bog standard rice there’s loads of different varieties of rice and grains out there to try – quinoa is great and goes well with things like this, but I had wild rice handy and drizzled some smoked pepper oil over it – I’ve just discovered this oil and it’s fab.

If you make a load of this you can finish it off the next day as a side dish with a different meal. Or just have it again! And it keeps well in the fridge.

I chop, change and don’t measure things properly so you may want to play about to find what suits your taste!

2 aubergines – chopped

2 large courgettes – sliced

3 large onions – cut into quarters

– you could add peppers, mushrooms, potatoes, etcvvoil

Put in roasting tin and add olive oil, salt & pepper

Roast for 1 & 1/2 to 2 hours until the veg is tender

For the sauce:

Heat some oil

Add 3-4 cloves of garlic and gently cook for a couple of minutes

Put in 2-3 tins of tomatoes

Add thyme and a bay leaf

Simmer gently for about 45 minutes, stir occasionally

Add in pepper and pinch of sugar

When the veggies are cooked pour the sauce over, add oregano – and put back in the oven for about 10-15 minutes.

Cook your choice of rice or grain in the meantime

Serve and enjoy!

 

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A DJM Development, by Dylan McKee