Ratatouille
This is a very very good 10 minute dinner. Salmon, with harissa, and lots of veg. Screams summer to me.
Whenever I have salmon, I either want something super salty over it, or something with harissa. You just can’t go wrong.
You can serve this with any veg you want, but I’ve given you an easy salad recipe, assuming that you have no veg prepped.
Recipe, makes 2-3 portions
THE VEG
2 aubergines
2 courgettes
1 red pepper
1 red onion
THE SAUCE
2 tbsp olive oil
2 cloves garlic
2 tbsp balsamic
6 basil leaves
400g tinned tomatoes
1 tbsp tomato puree
Optional: 1/2 tsp sugar
100ml water
1/2 tsp stock (if you have it)
Rosemary sprig
Salt and pepper
Garlic bread to serve
Method
To a medium saucepan on medium heat, add 2 crushed garlic cloves and allow it to slightly brown.
As soon as the garlic has browned, add your tinned tomatoes, then add your spices, basil, rosemary, water, stock, balsamic, and tomato puree.
Turn to medium low, and allow to reduce whilst you chop your veg.
Preheat your oven to 190°C.
Chop your veg into bitesize pieces - you don’t want them to be tooooo small, so make them about 2-3cm squared ish.
Add your veg to a baking tray, cover in a healthy drizzle of olive oil, then bake for 45-60 mins, or until the aubergine is soft.
Whilst your veg is baking, turn the heat on your sauce to low and leave to reduce.
Once your aubergine is soft, pour your sauce over the veg, mix in with them, then add back to the oven for 20-30 minutes, until the sauce on the edge of the sheet pan starts to brown slightly.
Cook your garlic bread in the oven, then serve with your ratatouille.
Notes + Variations:
You can serve this with anything. My mum served it with potato gratin and tuna steaks before, which was incredible, or you could just go with garlic bread.
