BBQ Sweet Potato Salad
Remy's Ratatouille
| By : |
| Cook Time | 35 Minutes |
| Servings |
2 Servings
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Ingredients
- 1 onion
- 1 red bell pepper
- 400 g Canned tomatoes
- 3 cloves garlic grated
- 2 Eggplant
- 2 courgette
- 2 yellow squash
- 5 tomatoes
- Handful of basil washed and chopped as needed
- Handful of parsley washed and chopped as needed
- parmesan optional
- Oil, salt and pepper as needed
Ingredients
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Instructions
- Select Saute on your Instant Pot and when the display indicates Hot, add some oil to the inner pot.
- Chop up the onion and pepper and saute for 3-5 minutes until softened. Add the tinned tomatoes and grated garlic then deglaze the base of the inner pot and secure the lid.
- Select Pressure Cook and set the time for 10 minutes.
- While the tomato sauce is cooking, thinly slice the eggplant, courgette, yellow squash, and fresh tomatoes into slices.
- When the cooking program finishes, quick release the pressure and remove the lid.
- Assemble your ratatouille by arranging the vegetable slices on top of the sauce in a spiral pattern, alternating eggplant, tomato, yellow squash and courgette until the sauce is covered.
- Secure the air frying lid and select Air Fry. Set the time to 20 minutes and temperature to 170°C.
- While the ratatouille cooks, combine the parsley and basil in a bowl and mix in a little olive oil until it becomes a ‘pesto like’ consistency. Once the ratatouille finishes cooking, spoon the herby oil on top.
- Serve your ratatouille straight from the pot, or channel your inner Remy, and use a ring mould to plate up your dish like a Michelin Star chef!
Recipe Notes
Serving suggestion: Serve with herbed mash, polenta, rice, steamed quinoa or risotto
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