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
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Preheat the over to Gas Mark 6 (400f / 200c) and get an ovenproof dish ready.
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Wash all the vegetables, then slice into roughly 0.5cm rounds.
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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.
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Scatter the nutritional yeast (or cheese) over the vegetables,
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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.
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Sprinkle the sesame seeds over if using, then the black pepper (& salt if using).
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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.
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Enjoy!
