Rich roasted ratatouille with golden polenta diamonds and pistou

You Will Need:

  • 1 large red onion, cut into large dice
  • 1 leek, halved lengthwise, rinsed well, and cut into bite-sized slices
  • 1 eggplant, cut into 2cm dice
  • 2 zucchini, halved lengthwise and cut into 1cm crescents
  • 1 red capsicum, seeded and chopped into bite-sized pieces
  • 1 yellow capsicum, seeded and chopped into bite-sized pieces
  • 2 cups of cherry or baby Roma tomatoes (yellow or red variety, or a mixture)
  • 3 cloves of garlic, chopped
  • 1 400g tin of butter beans
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried marjoram
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of dried sage
  • salt and freshly ground black pepper
  • 4 tablespoons of olive oil
  • Roughly torn fresh basil to serve
Basil Pistou
  • 2 cups of packed fresh basil
  • 2 cloves of garlic, crushed
  • 1/4 cup of olive oil
  • Salt, to taste (start with 1/2 a teaspoon)
  • A few pinches of freshly ground black pepper
  • Optional: a small handful of lightly toasted pine nuts or walnuts, chopped and added after blending the other ingredients.
Golden polenta diamonds
  • 150 grams of fine polenta
  • 3 cups of hot vegetable stock
  • Salt and freshly ground black pepper, to taste
  • A pinch of dried oregano
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Rich roasted ratatouille with golden polenta diamonds and pistou

Roasting vegetables brings out all their sweetness and depth of flavour. Combined with crunchy polenta diamonds, this velvety ratatouille makes for an elegant supper dish. Don't be put off by the long ingredients list, this dish is simplicity itself!

Directions:

Basil PistouGolden polenta diamonds

Variation:

Don't feel like polenta? This ratatouille is also delicious with a fresh, crusty baguette!


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