This dish combines root vegetables with peppers and courgettes to give a different flavour to traditional ratatouille. I often find that when you see ratatouille it is almost a stew with vegetables swimming in a tomato and oil sauce. When I spent some time in France in my teens, I was served a delicious dish of ratatouille in which all of the vegetables had been cooked at times appropriate to their requirements – aubergine first, courgette last – and the tomato was there as a component not to make a sauce. I have to say it tasted wonderful and looked colourful and fresh. Although I have cooked all of the vegetables in this dish together, I cut them larger or smaller to suit their cooking times.
If I have any over, I use them to make a delicious soup using vegetable stock and some more herbs, then heating through and blitzing. Serve with a swirl of cream and some crusty croutons.
Honey roast vegetables
- 1 sweet potato
- 1 leek
- 1 red onion
- small celeriac
- 1 courgette
- 2 carrots
- salt and pepper
- 3 tbsp olive oil
- 2 tbsp clear honey
- Rosemary sage or basil sprigs
- Peel and chop all of the vegetables into similar sizes to help even cooking.
- Take a large baking dish & fill with the vegetables.
- Sprinkle with pepper & sea salt.
- Mix the olive oil and honey together and pour over the vegetables turning them well to coat evenly.
- Lay the sprigs of fresh herbs on the top.
- Roast at Gas mark 6/190c for about 50 minutes turning them over halfway through cooking.
These taste delicious on their own or with a chunk of bread to mop up the juices. they also go very well with baked trout.