Cooking Courgettes .Ratatouille Recipe

The courgettes in my teeny vegetable patch are now ripening fast. I sometimes serve them as a side dish, simply fried in a little oil and garlic. But when two people must consume so many courgettes I need to come up with alternatives. To my surprise, the bell peppers that I optimistically planted in the grow bag have fruited. An ideal combination for a dish of ratatouille. I've made some for tonight's supper with extra for freezing.

Ratatouille is the posh name for a Mediterranean vegetable stew. You can throw in different quantities of courgettes, aubergine, and bell pepper. Or, indeed, leave out one of these vegetables. Onions, garlic and tomatoes are essential. Here's my latest concoction, which I will be happy to eat strewn with a generous sprinkle of grated Parmesan cheese. For a more substantial meal, add a chunk of crusty bread - which you can use to mop up any delicious sauce left in the bowl. Alternatively, serve the ratatouille on a nest of pasta shapes and top with meatballs to keep the meat-eaters happy.


  • Chop the veg and fry in oil until lightly browned and starting to caramelize.
  • Throw in chopped garlic - I like garlic so I put in three cloves.
  • Toss in a tin of chopped tomatoes (I didn't have any so whizzed up plum tomatoes in my blender).
  • Add a teaspoon of sugar, a teaspoon of red or white wine vinegar (optional) and chopped oregano (or herb of choice).
  • Season with salt and black pepper
  • Cook on the stove until the vegetables are fairly soft.
  • Adjust seasoning according to your personal preferences.
  • Serve and enjoy ( parmesan makes a big difference but it's still good without the cheese).

Optional - drink a glass of red wine with your meal and dream that you are sitting in a restaurant overlooking the blue Mediterranean. Bon Appetit!