Kelp Ratatouille

Kelp Baked Ratatouille

Excentuate this colorful Provençal vegetable ragout with our crispy and savoury kelp powder topper. Traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley, try this simple and seasonal recipe this autumn and winter.

Ratatouille can be enjoyed on its own, served either hot or cold, along with toasted garlic bread, or it can be dished out as a side to roasted or grilled meat mains, especially lamb and chicken.

ingredients: - 8 serves

  • 2 eggplants

  • 6 roma tomatoes

  • 2 yellow squashes

  • 2 zucchinis

SAUCE

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • salt to taste

  • pepper, to taste

  • 800gm can of crushed tomatoes

  • 2 tablespoons chopped fresh basil, from 8-10 leaves

HERB SEASONING

  • 1 tablespoon of Golden Kelp Powder

  • 2 tablespoons chopped fresh basil, from 8-10 leaves

  • 1 teaspoon garlic, minced

  • 2 tablespoons Chopped fresh parsley

  • 2 teaspoons fresh thyme

  • pepper, to taste

  • 4 tablespoons olive oil

  • 1-2 teaspoons of Smoked Golden Kelp Granules

    Method:

  1. Preheat the oven for 190˚C / 375˚F

  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper and additional Smoked Golden Kelp Granules.

  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, Golden Kelp Powder and olive oil. Stire well and spoon the herb seasoning over the vegetables.

  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened and top cripsy. Use an extra spray or very light drizzle of olive oil to enhance cripsiness - do not overdo it.

  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day-cover with foil and reheat in a 180˚C oven for 15 minutes.

  8. Enjoy!

Inspired by Tasty.

Jo Lanerecipe