Pumpkin Ratatouille Recipes

AUTUMN RATATOUILLE

Steps:

• Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
• Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
• Stir in a few grinds of pepper and soy sauce to taste.

PUMPKIN RATATOUILLE

Steps:

• Cook onion, garlic, bay leaf and oregano/majoram in the olive oil for 10 minute.
• add seasoning, pumpkin and tomatoes.
• stir well and heat until bubbling.
• cover and simmer for 20 minute.
• if you are not freezing this food, add the courgettes and cook for a further 30 min, stirring occasionally.
• *chill up to 4 days, add parsley before serving.
• *if freezing do not add courgettes until thawed, heat and garnish with the parsley.

PUMPKIN AND CHICKPEA RATATOUILLE

Steps:

• Preheat oven to 220°C.
• Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
• Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
• Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
• Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.