Cook time: 50 minutes
couple, family
This dish is rich, hearty and full of summer vegetables. We preserve the lemons when they’re at their peak (and lowest price!), they take about 2-3 months before they’re ready to go. They provide a salty fragrant kick that takes this ratatouille to the next level.
^denotes pantry item.
*Thyme is a shared ingredient, half for each recipe.
Preheat oven to 200 degrees celsius.
Chop eggplant into 4 cm cubes. Place in a colander and sprinkle with 1/2 tsp of salt. Allow to sit for 20 minutes.
Cut the tomatoes in half. Sprinkle with salt and pepper and a good drizzle of olive oil. Roast for 15 minutes.
Cut the courgettes into 2-3cm rounds. Remove any dirt and cut the mushrooms in half or quarters, depending on the size. They should be roughly the same size as the courgette. Remove thyme leaves from the stalk. In a bowl, combine the eggplant, courgette, mushrooms and thyme with a little salt and oil, and a crack of pepper. Roast for 15 minutes or until the mushrooms are golden and the courgette is soft.
Bring a medium pot of water to the boil. Cook quinoa for 15 minutes or until tender.
Peel and dice carrot into 1 cm cubes, dice onion and mince garlic.
In a large pot on medium heat cook carrot for 1 minute in a good amount of olive oil (the olive oil adds a lovely richness to the finished product). Add onion and cook for another 2 minutes, then add garlic and cook for another minute. Add tomato paste and cook for 30 seconds.
Remove the roast tomatoes from the oven, reduce the heat in the pan and throw them in, break them apart using a wooden spoon. Once the tomatoes are sauce like, add the roasted vegetables. Allow them to sit on a very low heat while you get it ready to serve.
Remove the basil leaves from the stalk, set aside a few leaves, then slice the rest.
Discard any seeds then remove the flesh from the skin on the preserved lemon. Mince the flesh then very thinly slice the skin. If you can’t get it paper thin, run your knife back through it, you don’t want any big chunks it can be pretty full-on! Stir through, reserving a little for garnish on top.
Serve ratatouille over quinoa topped with ripped basil and preserved lemon.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
