Ratatouille

[Maydup]

I have a glut of courgettes and thought I'd make some ratatouille to freeze for the winter. I like it on a jacket spud or on rice for a quick midweel meal.

does anyone have a tried and tested recipe I could use? (Mine is sometimes a bit sharp)

[Buenchico]

Lots of good reviews here:
http://www.bbcgoodfoo...ipes/2903/ratatouille

Chris

[Jan1957]

Could you send me some Maidup. I love courgettes and ratatouille. I like it spicy though so add chillies to mine.

[jamesnan]

I make courgette and Gorgonzola soup with my glut of courgettes - fantastic, creamy and very tasty! You can just chop the veg into small squares and freeze, ready to defrost and make the soup at a later time.

[Maydup]

Thanks Chris I'll take a look at the BBC recipe.

On its way to you Jan....hot and spicy just as you ordered :-)

Soup sounds good jamesnan. I did freeze some courgettes last year but they weren't so appetising frozen. I could make the soup though and freeze it ready to microwave on a cold winters day.

I'm making courgette cake and lemon cake tomorrow - always popular with OH.

[jamesnan]

If you like jam, then Courgette and Pineapple is lovely, made with tinned crushed pineapple - google the recipe.

[Clanad]

Here's ours... we do it a lot in the winter months. In the winter, sometimes it's difficult to find zucchinis so we substitute a smallish (about 5 inches) yellow summer squash... works well:

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
Preparation:
In a 4-quart Dutch oven or heavy saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

We like it over linguini sometimes...

[Maydup]

mmmmmm really tasty thank you Clanad.

I've just made some and had it over pasta and it was very good, but I did add a little honey. ;-)

[masma]

Grate corgettes and stir fry in garlic butter mmmmm mm