Deconstructed Ratatouille with Balsamic Tomatoes
and Feta and Garlicky Ciabatta
The definition of deconstructed is ‘to reduce something to its constitutent parts’. We’re not sure we agree completely with this - we wouldn’t say there is any reduction going on here. This dish is such a show stopper, that we wanted to let everything from the ratatouille and feta to the garlicky ciabatta absolutely shine!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Yellow Pepper
1
Aubergine
(May contain Celery)
1
Cherry Tomatoes
1.5
Dried Italian Herbs
1
Courgette
(May contain Celery)
½
Basil
1
Balsamic Vinegar
(Contains Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
1
Feta Cheese
(Contains Milk)
1
Garlic Clove
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the onion in half through the root, peel and chop each half into four pieces. Separate the onion layers. Remove the core from the pepper and chop into slices 1cm wide. Cut the top off the aubergine, slice it lengthways into strips about 1cm wide, then chop the strips in half.
Put your onion, pepper and half the cherry tomatoes on a baking tray with a pinch of salt and a good grind of black pepper. Sprinkle over the italian herbs, 2 tbsp of olive oil and pop in your oven to cook for 20 mins.
Meanwhile, cut the courgette in half lengthways, then cut each half lengthways again into four strips. Chop the strips into batons about the length of your little finger.
Slice the remaining tomatoes in half through the equator. Roughly chop half the basil. Put your tomatoes in a bowl with the balsamic vinegar, 2 tbsp of olive oil and a pinch of salt and black pepper and mix together. Leave to the side. Cut the ciabatta in half through the middle and leave to the side.
Put a frying pan on medium high heat with 4 tbsp of oil and cook your aubgergine slices (they need to be in a single layer so do this in two batches and add more oil when you add the next batch of aubergines if you need to). Sprinkle over a pinch of salt and a good grind of pepper and fry for 3-4 mins on each side until charred and soft. Once cooked, remove the aubgergine to a plate and cover with foil to keep warm.
There shouldn’t be any oil left in the pan but if there is just wipe it out with some kitchen paper. Season the courgettes with 1/2 tsp of salt and a good grind of black pepper. Cook all in one layer without any olive oil (do this in two batches if you need to!); dry-fry on one side for 3-4 mins until slightly charred, then turn the courgette batons over and cook on the other side for another 3-4 mins. Remove the courgettes from the pan.
Once your onion, pepper and tomatoes are cooked, take them out of your oven. Crumble the feta and add in your chopped basil. Stir everything together and cover with foil to keep warm. Turn your grill to high and place your ciabatta slices underneath. Grill them for 2-3 mins on each side until they are nicely toasted, then remove.
Cut the garlic clove in half and rub the cut sides on each of your toasted ciabatta slices. Drizzle over 2 tbsp of olive oil.
Put one ciabatta half on each plate, layer on your aubergine slices then pile on your veggie-feta mixture. Lay your courgettes on top and finish with your balsamic tomatoes and any leftover juices. Tear over your remaining basil and enjoy!
