International Lifestyle Magazine Issue 50 | Page 122

R ATAT O U I L L E
By Lynn Nicholson
In association with

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his is a personal favourite and at this time of year, when the veg patch is producing fantastic produce, this is the perfect time to make Ratatouille. It is also worth pointing out that you can also freeze this down if you wish, then you can just defrost at room temperature and eat cold or warm through, but I also find it a great bonus to have ratatouille frozen into smaller containers which you can just then use for bumping up leftover dishes, whizzed up a little as a pizza base or a brilliant addition to a vegetable pie, it also seems better to me when it has been left for 24 hours before eating, or having been frozen, as this allows all the flavours and juices to merge together, yummy and even better with a piece of fresh, crusty bread to mop up the juices! Super easy to make, so do try it and feel free to add a few additional vegetables, for me, you have your base ????????????????????????????????????????????????????????????????????????()??????????????????????????????((