Recipe: Rich & Indulgent Ratatouille with Bulgar and Red Quinoa.

rich and indulgent ratatouille with bulgar & quinoa

As you can probably guess from my red hair (not) I have half Mediterranean heritage. Perhaps this accounts for my passion for good food? It might also account for the fact I love those med-style veggies and pretty much all of the things they can be used to create.

This is my take on a classic - which is often served as a side dish. But for me it shouldn't be on the side, it should be the star of the show. Simply roasting the ingredients gives a surprising depth of flavour that makes it rich and moreish, satisfying & comforting. Enjoy!

Chantal xx

[serves 4 as a main dish]

Gather:

1 aubergine - cut into bitesize chunks

2 courgettes cut into bitesize chunks

2 peppers - 1 red 1 orange, deseeded and cut into chunks

12 shallots - peeled and halved (leaving a little root intact so they don't fall apart)

4 cloves garlic - peeled and finely chopped

2 tbsp olive oil

1 tsp fresh chopped thyme

1 tsp fresh chopped rosemary

1 tsp fresh chopped marjoram or oregano

salt to taste - about 1/4 teaspoon

freshly ground black pepper - lots!

1 tin chopped plum tomatoes

2 tbsp balsamic vinegar
2 tbsp sun-dried tomato puree

4 tbsp pine nuts - lightly toasted in a dry frying pan

60g bulgar / quinoa mix per person +400ml veg stock per 60g (or be guided by packet instructions)

Create:

1.  Heat your oven: 200C  /  fan 180C  /  gas 6  /  Aga 'hot' and prep all of your veg / herbs.

2.  Place the veg in a large baking tray / casserole dish and add the oil, garlic, herbs and seasoning - mix well to coat.

ratatouille veg oil and herbs

3.  Roast in the oven for 30 mins and whilst this is going on open some red wine (!) and toast your pine nuts (take care to only use a gentle heat and watch closely as they can burn in an instant).

4.  After the 30 mins add the tomatoes, balsamic, puree and pinenuts to the veg and mix well to combine, then return to the oven for a further 15 mins.

veg half way through roasting - mix well

5.  Meanwhile bring your veg stock to a boil, add the bulgar / quinoa and simmer - usually takes approx 10-12 mins to cook.

Enjoy!

Strain your quinoa, pile up the ratatouille and serve topped with vegan 'parmesan' or nutritional yeast flakes.

rich and indulgent ratatouille with bulgar quinoa mix

This ratatouille would also be great with mashed potato, butter bean mash or rice and any leftovers are fab on a jacket spud or in a wrap / baguette.

Cooks tip: when buying an aubergine make sure it's firm, glossy and that the skin 'squeaks' when you rub it.

Good to know: quinoa is an ancient grain (technically a seed) that is a powerhouse of nutrition and particularly rich in protein! So no need for carnivores to worry about this dish lacking in it :)

@vegsoup4thesoul thank you for the ratatouille recipe, made it yesterday. Even though I was full, still had to have 2nds! Delish :)
— I Choose What I Use (@ichoosy) August 19, 2013

Best ratatouille I have ever eaten and so easy to make! From the lovely @vegsoup4thesoul    http://t.co/zlxN7p3V9P
— I Choose What I Use (@ichoosy) August 19, 2013