Ratatouille - Meat Free Monday
Fennel makes an interesting addition to this meat free ratatouille, giving the dish pleasing notes of aniseed alongside other vegetables.
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Oven
Ingredients
- 1 red onion
- 1 medium aubergine
- 1 yellow pepper
- 2 red peppers
- 2 courgettes
- 1 fennel bulb, small
- 90 ml olive oil
- 1 garlic clove, peeled and roughly chopped
- 225 g cherry tomatoes
- 10 g fresh basil, torn
- 2 pinches black pepper
- 2 pinches salt
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