Enjoy your vegetables!
Firstly, Happy New Year! Whether or not you celebrated the festive season, I wish that 2024 is a great year full of happiness, health and friendship. It would also be great if you could incorporate more vegetables into your regular diet, so here is an easy dish for you to start with! Maybe you’ve munched your way through so many sprouts, swede, parsnips and red cabbage that just the thought of adding more veg is furthest from your mind? Try this new creamy recipe with aubergine, courgettes and peppers and you might even forget that it is a vegetable dish!
The creamy ratatouille recipe
Ratatouille is traditionally a dish made with a base of tomato sauce, so as it is Veganuary and almost every dish you can think of has been turned into a vegan dish, I thought I would change a naturally vegan dish into something different! The most difficult part of this recipe is arranging your vegetables in a dish! You need aubergines and courgettes, peppers if you have them, then milk, flour or cornflour and either cheese or nutritional yeast (or both). Sesame seeds are optional but add an extra layer of flavour, and of course a bit of seasoning.
A creamy twist on the traditional ratatouille dish.
- 1 medium aubergine
- 2 medium courgettes
- 1/2 medium bell pepper (yellow works well)
- 2 tablespoons nutritional yeast (or sub grated hard cheese)
- 1 tablespoon cornflour (or sub regular plain flour)
- 100-200 ml milk of choice
- *1 tablespoon sesame seeds (optional)
- 1/8 teaspoon ground black pepper
- salt to taste
-
Preheat the over to Gas Mark 6 (400f / 200c) and get an ovenproof dish ready.
-
Wash all the vegetables, then slice into roughly 0.5cm rounds.
-
Arrange the vegetables alternately side by side and place in your dish in a circular fashion. Continue until all the vegetables are used up. Press the vegetables firmly into the dish.
-
Scatter the nutritional yeast (or cheese) over the vegetables,
-
Put the cornflour in a small glass (or ramekin) and add a couple of spoons of the milk. Mix to a paste then add a bit more milk and pour over the vegetables. Add enough milk to cover the bottom of your dish by about 1cm.
-
Sprinkle the sesame seeds over if using, then the black pepper (& salt if using).
-
Bake for 45-60 minutes until the vegetables are cooked and the sauce is bubbling and starting to brown around the edges of your dish.
-
Enjoy!
What do I need?
This section would usually show you a selection of items I think would help you create this recipe. However, today there appears to be gremlins so instead there are links for ingredients and equipment! As an Amazon Associate I earn from qualifying purchases. Thank you in advance – it all helps towards the website fees.
Get Ingredients HereKitchen Equipment
Serving
Serve your vegetables with your favourite foods! You could make them the star of the show, or eat them as sides. They go great with a roast, with jacket potatoes, salad or with your protein of choice! If you really want a traditional ratatouille, then of course, try this ratatouille recipe.
Storing
Please store this covered in the fridge where it will keep for up to five days. You can easily reheat it, or even eat it cold if you prefer. Although it could possibly be frozen, I have not tried it and likely the aubergine would make this watery once defrosted. You could also prepare the vegetables in advance, then complete the last stage when ready to cook.
Sharing
What are you serving your alternative ratatouille with? Are you cooking it to share as a side for dinner? or making it as a main meal for yourself? I would love to see your dishes and how you arrange the vegetables in your dish!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
