The first of my pumpkin recipes, Ratatouille. This is healthy, delicious and super easy. It’s filling and hearty too, making it a great choice for an autumn meal.
The secret ingredient, fresh rosemary… I can never get enough of it. I love everything about it: the way it looks, the fact it smells like heaven and tastes delicious. All this makes it a kitchen essential!
Ratatouille is a versatile dish, usually served as a side but it can also be lovely to have with summer salads or as a pizza topping! Here I’m having mine as a main, served with wild rice.
If you want to read up on some random pumpkin trivia, including its nutritional benefits click here… I was going to attach the trivia to this recipe but there was too much of it and I got carried away!
Enjoy!
Pumpkin Ratatouille
Ingredients
For the ratatouille
- 500 g pumpkin
- 2 large red peppers circa 325g
- 1 tbsp fresh rosemary
- 1 tbsp garlic infused olive oil goo
- bok choy* circa 250g
For the rice
- 2 or 3 tbsp low-FODMAP stock
- ¼ tsp cayenne pepper
- 150 g red rice
- 50 g black rice
Instructions
- Preheat the oven to 200C.
- Chop the pumpkin into wedges circa 1.5-2 inches wide
- Wash and slice the peppers, I like mine in strips.
- Wash and cut the fresh rosemary leaves.
- Cover the pumpkin and pepper with the goo and rosemary. Mix well so it's covered evenly. Roast for 25-30 mins
- Wash and cut the boc choy* then steam for 2-3 minutes
- Serve w/rice**
- Boc Choy/Pak Choi: * The leaves cook much faster than the stalks so unless you're using young boy choy (in which case the leaves and stalks will be a similar size) you don't want to cook it whole. Leave the leaves wide but cut the stalks into smaller/thin strips, this way they'll have a similar cooking time.
- *Cook the rice, following the manufacturers instructions. I added low-FODMAP stock and cayenne pepper to mine for added flavour.
- Enjoy!
Great recipes and your photos make me salivate so off to the kitchen NOW. Ratatouille is a great recipe for this cucurbit – new word to me! Thanks D.