Ratatouille Spiralled
This is our spiralled take on ratatouille. It just makes it a little fancier. Instead of the usual rustic chopped vegetables, the slices are layered in a spiral pattern that looks just as impressive as it tastes. It is a simple twist that turns a humble side dish into something that elevates your dinner to restaurant quality.
Ingredients:
- 2 eggplants
- 3 zucchinis
- 6 to 8 roma tomatoes
- 1 red onion
- 500ml passata / tomato sauce
- Dried Italian Herbs or Oregano
- Salt and Pepper
Method:
- Pre-heat your oven to 180 degrees.
- Thinly slice all vegetables. This is best done with a mandolin (be very careful of your fingers)
- Grab your best cast iron pan. Spread half your passata sauce on the bottom of your dish.
- Layer your vegetables in a clockwise direction beginning in the middle and moving outwards.
- Fill in any gaps between the vegies with your remaining passata. You may not need it all.
- Season with salt and pepper and herbs.
- Cook uncovered for 45 mins to an hour
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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