My mum first introduced me to ratatouille when I was at school and on hearing the name I loved the sound of the word. She would serve it up with baked chicken pieces or as a side dish to many different main courses. It sounded exciting, something I should be eating and so I tucked in and wasn’t disappointed.
It would also be delicious as a jacket potato topping!
Continuing on with my bbq side ideas that are easy to prepare and can be made in advance I’m adding to last week’s peperonata recipe with another, this classic French stewed vegetable recipe, the famous ratatouille. Only my recipe is a ratatouille slow cooker one.
This is a perfect side for all year round, great with grilled chops, sausages, gammon and chicken too. Perfect to accompany salamis and a cheeseboard and also fabulous for popping on the buffet at bbqs. It’s best served up hot but can be eaten cold too.
Ratatouille is a traditional French Provençal stewed vegetable dish originating from Nice. Interestingly the recipe comes form Occitan cuisine which is a Mediterranean gastronomy taking in Catalan cuisine to the east and Italian cuisine to the west. It bases its recipes on local produce and adapts them to the area.
I did serve it to my children but Alice, the less adventurous of the two ate the tomatoes and left pretty much the rest whereas Bessie wasn’t over enthused. Peppers do have a particular taste to them which can be quite prominent once the sweetness of the tomato sauce has disappeared.
- Olive oil
- 2 red onions cut into wedges
- 1 clove of garlic cut finely
- 1 aubergine cut into small cubes
- 2 courgettes cut into cubes
- 1 tin of chopped tomatoes
- 8 - 10 fresh cherry tomatoes
- 1 green pepper
- 1 red pepper
- 2 tbsp tomato paste
- I cooked my ratatouille in the slow cooker. I use a Sage multi cooker which allows me to saute and then slow cook in the same cooker, saving me time and washing up.
- Saute the onions until softened and add the garlic.
- Add the rest of the ingredients apart from the basil which is added at the end to retain it's flavour.
- Cook on low for 4 hours.