Stephanie Achar recipe: Ratatouille
Ratatouille is the Mediterranean encapsulated in a brightly-coloured dish, and is simply delicious. Here's a recipe from our resident foodie
Recipe: Ratatouille
Full of colours, vegetables, and goodness, ratatouille is food for the soul and a guaranteed crowd-pleaser. Culture Whisper's resident foodie and nutrition expert Stephanie Achar shares her healthy recipe for this Mediterranean classic.
RATATOUILLE
I used to make ratatouille in a Le Creuset pot and got tired of the wintry stew-like texture. Instead, I now roast it in the oven. The vegetables will keep their shape and have tasty caramelisation.
Unless you suffer from an inflammatory or autoimmune condition, in which case you should avoid the nightshade family (white potatoes, eggplant, courgettes, tomatoes, peppers and chilies…), I really suggest giving it a try. You can serve it with any fish or meat or brown rice or quinoa for a vegetarian option.
INGREDIENTS
Serves 6 to 8
3 aubergines
3 courgettes (I used mini yellow and green courgettes)
3 peppers (red, orange, yellow)
2-3 tomatoes
2 garlic cloves
1 tbsp dried mixed herbs (I use herbes de Provence)
3/4 tbsp cold pressed extra virgin olive oil
Sea salt
Black pepper
METHOD
Preheat the oven to 180C.
Chop all the vegetables into bite size pieces. Add the garlic cloves.
Place the vegetables on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper.
Bake for 45 minutes to 1 hour. (Turn your vegetables around every 10 minutes to make sure they roast evenly).
Your can stir in some fresh basil or oregano at the end. Enjoy!
Vegetarian, vegan, free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
RATATOUILLE
I used to make ratatouille in a Le Creuset pot and got tired of the wintry stew-like texture. Instead, I now roast it in the oven. The vegetables will keep their shape and have tasty caramelisation.
Unless you suffer from an inflammatory or autoimmune condition, in which case you should avoid the nightshade family (white potatoes, eggplant, courgettes, tomatoes, peppers and chilies…), I really suggest giving it a try. You can serve it with any fish or meat or brown rice or quinoa for a vegetarian option.
INGREDIENTS
Serves 6 to 8
3 aubergines
3 courgettes (I used mini yellow and green courgettes)
3 peppers (red, orange, yellow)
2-3 tomatoes
2 garlic cloves
1 tbsp dried mixed herbs (I use herbes de Provence)
3/4 tbsp cold pressed extra virgin olive oil
Sea salt
Black pepper
METHOD
Preheat the oven to 180C.
Chop all the vegetables into bite size pieces. Add the garlic cloves.
Place the vegetables on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper.
Bake for 45 minutes to 1 hour. (Turn your vegetables around every 10 minutes to make sure they roast evenly).
Your can stir in some fresh basil or oregano at the end. Enjoy!
Vegetarian, vegan, free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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