Winter Ratatouille – vegan

Winter Ratatouille
Print Recipe
Winter Ratatouille
Print Recipe
Ingredients
Servings:
Instructions
  1. Prepare root vegetables by washing, peeling and cutting into bite-sized chunks.
  2. Heat a drizzle of oil in pan/wok over a medium high heat.
  3. Peel and cut onion into bite size chunks. Place in pan to sauté.
  4. Add garlic to pan, taking care not to burn.
  5. Add root vegetables to pan and toss for 5 minutes to roast the edges, adding a further drizzle of oil if necessary.
  6. Lastly wash and cut courgette into similarly sized chunks and add to pan.
  7. Sauté for 5 minutes then add remaining ingredients. Top up with a little hot water if mixture is too dry.
  8. Simmer gently until vegetables are tender – about 5 minutes depending on size of chunks.
  9. Serves 2-3 with crusty bread or baked potatoes.
Recipe Notes

Supernature Rapeseed Oil

Orkney Craft Vinegar

Serves 2-3 with crusty bread or baked potatoes.

Buy our latest book...

Recent Recipes

Chanterelle Soufflé Omelette

A forest walk provided our first late summer chanterelles. As I brushed each one with my clean paintbrush, kept in a drawer for such occasions, I pondered on what to cook and decided on this omelette. Yes that would do nicely so here is my version for two.

Read More »

Organic native Shetland beef pot roast:

This fabulous Native Shetland Kye, farmed on Uradale by the Eunson family, is on Slow Food’s International Ark of Taste as a heritage food to be treasured and enjoyed. Available locally on Shetland & by mail order. We buy it regularly and it’s absolutely delicious.

Read More »