Recipe: Roasted Ratatouille Gratin with Smoky Red Pepper Sauce

INGREDIENTS:

Smoky Red Pepper sauce:

• 1 tbsp olive oil
• 1 small onion peeled and chopped finely
• 2 cloves garlic peeled and crushed
• 1½ tbsps smoked paprika
• 200g roasted peppers from a jar, drained and chopped finely
• 1 tbsp tomato puree
• ½ tbsp balsamic vinegar
• 400g tinned chopped tomatoes
• 1 tbsp brown sugar
• Pinch of salt and pepper

Vegetables:

• 1 red onion, peeled and thinly sliced
• 1 yellow pepper, thinly sliced
• 1 red pepper, thinly sliced
• 2 courgettes, thinly sliced
• 6 large tomatoes, thinly sliced
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Allergens highlighted in bold

Preheat the oven to CircoTherm 170°C. Heat the oil in a frying pan over a medium heat. Add in the onion and cook for 5 minutes until softened.

Add the garlic, smoked paprika and red peppers and cook for a further 5 minutes, stirring often.

Stir in the tomato puree followed by the balsamic vinegar, tinned tomatoes, sugar, salt and pepper. Stir, bring to the boil and allow to simmer for 10 minutes until thickened. Turn off the heat and allow to cool slightly, then carefully blend with a hand blender or in a heat proof blender/food processor until thick, but still with a bit of texture.

Pour the sauce into a 25 cm diameter baking dish. Layer the vegetables on top of the sauce, standing the slices on their side, and alternating the different vegetables. Start from the outside and work your way in, packing the vegetables fairly tightly.

Drizzle with the oil and sprinkle on the salt and pepper. Cover in foil (don’t let the foil touch the vegetables) Place in the oven for 30 minutes, then remove the foil and change function to CircoRoast 170C continue to cook for a further 20-25 minutes until the vegetables are cooked through and lightly browned.

Remove from the oven and serve from the dish.