Green ratatouille
Bill Granger
INGREDIENTS
¼ cup (60ml) olive oil
3 large zucchini, diced
1 white onion, diced
2 garlic cloves, sliced thinly
4 celery stalks, diced
2 green capsicums (peppers), seeded, diced
2 teaspoons chopped fresh thyme leaves
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C/160°C fan-forced.
Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the zucchini and cook, stirring occasionally, for 5—6 minutes or until light golden. Remove from the heat and tip into a large ovenproof dish.
Return the pan to medium heat and add the remaining oil. Add the onion, garlic, celery and capsicum and cook, stirring occasionally, for 6—7 minutes, or until the vegetables are softened. Add to the ovenproof dish and sprinkle with thyme leaves and salt and pepper. Cover with foil and bake for 25—30 minutes.
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