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Ratatouille
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
The marriage of flavours in ratatouille is so typically Mediterranean that it immediately evokes memories of that area. Attention must be paid to the details of preparation, since ratatouille should have great eye appeal.
Ingredients
1 kg 500 g 1 kg
Method
Wash the zucchini, top and tail them and cut into 5-cm lozenges (about 1.5 cm thick). Blanch in boiling salted water for three minutes and refresh under cold water. Drain and put to one side. Quarter the capsicum and de-seed them. In a lightly-oiled pan over a high heat or on a barbecue, grill them skin side down. When the skin burns remove them from the flame. This process enables the skin to