Eons ago on another forum I threatened to stick up a few veggie recipes and I never did. Turns out I made my threat in March 2008 
Being a man of my word and not wanting to deny OcUK of some healthy input I begin this series with a fantastically healthy fantastically nomalicious roasted ratatouille. I hope you've all been visiting the local market and stocking up on all the veg in season. Back in about August it was aubergines, peppers, courgette and the last of the tomatoes, big bags for £1, ideal for some serious roasting and freezing.
Get a big roasting dish and load it up with tomatoes, hunks of aubergine, red pepper, garlic, onion, courgette if you've got it and fresh herbs from the garden. I used chives, rosemary, mint, sage and Greek basil by the looks of it:
You can't say that doesn't look pretty damn appetising as it is
Big generous slug of olive oil. Stick it in the oven and cook it down until it's soft, which will take about 45 minutes. It'll darken right down and you don't want too much liquid left from the tomatoes.
Portion that up when it's cooled down and it can go straight in the freezer for later. When you're ready to eat it simply defrost and reheat or microwave and add to your meal of choice eg:
(ok so the lamb steak isn't very veggie but you get the idea
)
Blitz it up with a bit of chilli for a tangy sauce. Add veg stock and lightly blitz for a chunky tomato soup.
Being a man of my word and not wanting to deny OcUK of some healthy input I begin this series with a fantastically healthy fantastically nomalicious roasted ratatouille. I hope you've all been visiting the local market and stocking up on all the veg in season. Back in about August it was aubergines, peppers, courgette and the last of the tomatoes, big bags for £1, ideal for some serious roasting and freezing.
Get a big roasting dish and load it up with tomatoes, hunks of aubergine, red pepper, garlic, onion, courgette if you've got it and fresh herbs from the garden. I used chives, rosemary, mint, sage and Greek basil by the looks of it:
You can't say that doesn't look pretty damn appetising as it is
Big generous slug of olive oil. Stick it in the oven and cook it down until it's soft, which will take about 45 minutes. It'll darken right down and you don't want too much liquid left from the tomatoes.
Portion that up when it's cooled down and it can go straight in the freezer for later. When you're ready to eat it simply defrost and reheat or microwave and add to your meal of choice eg:
(ok so the lamb steak isn't very veggie but you get the idea
)Blitz it up with a bit of chilli for a tangy sauce. Add veg stock and lightly blitz for a chunky tomato soup.
