Ingredients
Ratatouille - I have served it here with a pan fried fish fillet
- 2 tablespoons cooking oil
- 1 zucchini - cut into bite size pieces
- 1 yellow capsicum - cut into slices
- 1 fennel bulb - sliced
- 1 onion - diced
- 2 cloves garlic - crushed
- 2 teaspoons Italian herbs
- 3 tablespoons tomato paste
- 250g cherry tomatoes - can be substituted for tinned cherry tomatoes
- 3/4 cup vegetable stock
- Garlic salt and freshly ground black pepper to taste
Method
Ratatouille
- Heat a large frying pan over a medium/high heat.
- Sauté the zucchini, yellow pepper, fennel and onion for 3 - 4 minutes.
- Stir through the garlic, herbs and tomato paste.
- Add in the cherry tomatoes and cook for 1 minute.
- Add in the vegetable stock and cook for 10 minutes.
- Season and serve with any protein.