Tomatoes are plentiful at the moment and a lovely, fresh, ripe tomato give great colour and flavour to any family Christmas. This recipe for  Summer Ratatouille is part of our Family Christmas menu – you can see the details below. If one of the other recipes takes your fancy, just click on the link!
Maramalade and whiskey glazed ham
Retro raspberry and beetroot jelly
Summer ratatouille
Classic pavlova with strawberries and passionfruit
Summer Ratatouille
2 large red peppers
2 yellow or green peppers
2 courgettes diced
1 aubergine diced
2 punnets cherry tomatoes halved
1 red onion finely chopped
Basil leaves torn
Olive oil for cooking
Dressing – garlic vinaigrette
6 garlic bulbs
1/2 cup olive oil
1/4 cup vinegar
2 Tbsp lemon juice
1/2 Tbsp sugar
Salt and pepper to taste
Method
Place the garlic bulbs with skin on, diced aubergine and diced courgette in a frypan with a dash of oil and sautee on low until soft – this will take about 20 minutes.
Place the peppers under a hot grill and grill until the skin has blackened and separated from the flesh of the peppers. (This is an optional step – having them with the skin on is totally fine too). When cool peel off the outer skin, disgard stalks and seeds and roughly chop .
In a bowl add the cooked aubergine and courgette, finely diced onion, halved cherry tomatoes, roughly chopped peppers and torn basil leaves and combine. Add a few grinds of salt and pepper to taste.
Dressing
In a food processor squeeze the soft garlic out of its skin, add the olive oil, vinegar, lemon juice, sugar and salt/pepper.
Blitz until smooth. Taste – and add more sugar if you like a sweeter dressing or more lemon juice if you like it tarty and sour.
Arrange the summer Summer Ratatouille on a large platter/bowl and pour the dressing over and garnish with more torn basil leaves and extra cracked pepper.
Marmalade and whiskey glazed ham
Retro raspberry and beetroot jelly
Summer asian slaw
Classic pavlova with strawberries and passionfruit
