Allotment Ratatouille Recipe

Chard and courgettes are two of the most easy allotment vegetables to grow. Sometimes the challenge is how to use up a bumper harvest in a way the family will enjoy.

This allotment ratatouille recipe is a twist on the traditional method, substituting colourful chard for aubergines, and makes a great meal that the whole family can enjoy.

Allotment-Ratatouille-Recipe-Close-Up

Allotment Ratatouille Recipe

Allotment ratatouille is quick to cook once all the preparation and chopping has been done.

The chard should be prepared by separating the stalks and the leaves. After chopping, boil some water and simmer the chard stalks for 4 minutes. Then add the leaves and cook for a further 2 minutes. Immediately drain and set aside.

If peeling the tomatoes, boil some water and then immerse the tomatoes for 30 seconds. Immediately remove and rinse in cold water. The skin should then peel away easily from the tomatoes. Chop coarsely.

The courgettes, onion, and pepper (if available) need to be chopped into chunks.

Measure out the other ingredients so that they are ready to use.

Ingredients

  • 10 chard leaves and stalks (chopped)
  • 600g courgettes(2 or 3)(chopped)
  • 12 cherry tomatoes (or 4 normal tomatoes)
    (chopped/peeled if desired)
  • 1 medium onion (chopped)
  • 1 green/orange/red pepper (optional)(chopped)
  • 4 garlic cloves (chopped finely)
  • 50ml tbsp olive oil (3tbsp)
  • 30ml balsamic vinegar (2tbsp)
  • 5g sugar (1 or 2 tsp)

How To Make Allotment Ratatouille

Once all the preparation is complete, start by gently frying the onion in some olive oil over a medium heat. This is best done in a large saucepan with a lid, turning occasionally. After a few minutes, the onion should brown and become transparent, and also be sweet to the taste. Remove from the pan and set aside.

Next fry the courgettes and pepper together using the same method in the same pan. They should be ready in approximately 5 minutes once they have browned and softened. If they start to stick to the base of the pan, try adding a splash of cold water to refresh.

When the courgettes and pepper are ready, add the onion, chard (leaves and stalks), garlic, tomatoes, remaining olive oil, balsamic vinegar and sugar to the pan. Continue to cook over a medium heat for 10 minutes stirring regularly.  When not stirring, keep the pan covered to help prevent sticking and to keep the mixture moist and full of flavour. After 10 minutes taste to test whether it is to your liking, and serve immediately.

For more recipes, you may like to see this article on ‘Allotment Recipe Books‘.

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