A dish which is as pleasing to look at as it is to eat! Ratatouille Swirl!  Give it a drizzle of green basil pesto and cook it on a bed of garlic and herb passata sauce and you can create a dish which is perfect for serving oven to table.

Serve with some cous cous and green salad leaves for a really tasty meal.

The casserole dish I used measured 30cm diameter and the quantity of ingredients is for that size so please adjust according to your cooking pot.

Enjoy! Joanne 🙂

Begin by assmebling all of the ingredients.  You will need;

  • Courgettes
  • Tomatoes
  • Aubergines
  • Sweet potatoes
  • Red onion
  • Garlic
  • Dried mixed herbs
  • Red wine vinegar
  • Tomato passata
  • Red pesto
  • Salt and pepper seasoning
  • Green pesto – for drizzling

Create the sauce by chopping the onion, mincing the garlic and adding it to a large, shallow casserole dish with the dried herbs, vinegar, passata and red pesto.  Give it all a good stir then cover with a lid and leave to one side while you cut the vegetables.

Wash the audergine, tomatoes and courgette and peel the sweet potatoes.  Slice each roughly 5mm thick.

When you have sliced enough to fill the casserole dish, start placing them from the outside, in a circular shape around the edge;

Continue until you reach the middle;

Place it in the oven covered with a lid or foil and bake in a preheated oven at 180 degrees C for 30 mins;

After 30 mins, remove the lid/foil and bake for a further 30-40mins;

When it’s ready, it will have reduced and the edges of the veggies will have become crispy;

Use store bought or home made pesto and drizzle it over the top of the ratatouille with a spinkle of dried herbs before serving;

Ratatouille Swirl with Garlic Passata Base and Green Pesto drizzle

Serve with cous cous and some green salad leaves.

Ratatouille Swirl with Garlic Passata Base and Green Pesto drizzle

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Joanne

Ingredients

Sauce

  • 500 mls tomato passata
  • 2 cloves garlic minced
  • 1 tbsp red wine vinegar
  • 2 tbsp dried mixed herbs
  • 1 red onion chopped
  • 2 tbsp red pesto
  • Sea salt & ground black pepper seasoning

Vegetables

  • 2 aubergines
  • 4 large tomatoes
  • 3 courgettes
  • 3 small sweet potatoes

Instructions

Sauce

  1. Create the sauce by chopping the onion, mincing the garlic and adding it to a large, shallow casserole dish with the dried herbs, vinegar, passata and red pesto. Give it all a good stir then cover with a lid and leave to one side while you cut the vegetables.

Vegetables

  1. Wash the audergine, tomatoes and courgette and peel the sweet potatoes. Slice each roughly 5mm thick.
  2. When you have sliced enough to fill the casserole dish, start placing them from the outside, in a circular shape around the edge. Continue until you reach the middle.

  3. Place it in the oven covered with a lid or foil and bake in a preheated oven at 180 degrees C for 30 mins.

  4. After 30 mins, remove the lid/foil and bake for a further 30-40mins.

  5. When it's ready, it will have reduced and the edges of the veggies will have become crispy.

  6. Use store bought or home made pesto and drizzle it over the top of the ratatouille with a spinkle of dried herbs before serving.

Recipe Notes

Serve with cous cous and some green salad leaves.

Please share!