Ratatouille the Elevated way

When Jason was a young chef working in a French Bistro, ratatouille was the essential taste of Provence all year round as the vegetables fluctuated with the seasons, although it was highly associated with spring and summer thanks to what was ripe and available from the house garden or local market. Here we have kept the essential integrity of each vegetable, less of a pottage (long slow cook stew) and more a way of getting the best out of each ingrdient, by roasting, seasoning and folding in our Tomato Fondue. It can be a great side accompaniment to grilled meats / fish OR equally as good as a base for a slice of grilled goats’ cheese alongside some crisp green salad leaves. The nutrition value will depend on the vegetables although you can’t go wrong with a selection including red peppers (vitamin C and vitamin A), mushrooms (vitamin D) and aubergines (B1, B6, potassium, copper, magnesium and manganese). All naturally are high in fibre essential for gut health and blood sugar balance.

1. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
2. Chop all the vegetables into chunks (except the garlic which should be left whole with skin on) and add to a deep roasting tray with the oil, salt, herb sprigs and garlic cloves
3. Cook in the oven for 20-30 mins
4. Cook on 180-200C or 360-390F degrees for 20-30 mins until the veg is coloured and softened with a little resistance to knife.
5. Lift out the thyme and press out the garlic 'puree' into the tray
6. Fold in our Tomato Fondue, the basil leaves and seasoning and return to the oven and cook for 12-15 minutes more to heat through and allow flavours to develop
7. Serve portion with grilled goats’ cheese