Pestouille – Pesto Ratatouille

Witloof

Chicory (cc)

A nice, light refreshing dish that would work well as an alternative bruschetta topping, admittedly that was the plan until I forgot to take them out of the oven.

Heat a small wok or frying pan of rapeseed oil and leave until sizzling. Slice a small aubergine, bell pepper and a chicory along with a selection of mushrooms (I used the 70g left over from my medley), add to the oil when ready and stir for 20 minutes along with a handful of samphire, 2tbs pesto (check the ingredients, it should be milk free pesto), and a prickle of dried garlic.

Enjoy.

Pestouille served with bread.

Related Articles

Advertisements
This entry was posted in Recipes and tagged , , , , . Bookmark the permalink.

2 Responses to Pestouille – Pesto Ratatouille

  1. luv it! what a nice combination of flavors!

  2. Pingback: Two-Course Meal and Wine for Two | 4 Real Cheap

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s