SUMMER RATATOUILLE

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Ingredients

60 ml (2 fl oz/ ¼ cup) virgin olive oil
1 bulb fennel, sliced
1 large onion, sliced
1 clove garlic, crushed
1 large beefsteak tomato, peeled and chopped
1 red pepper (capsicum), seeded
1 yellow pepper (capsicum), seeded
1 green pepper (capsicum), seeded
375 g (12 oz) courgettes (zucchini), sliced
1 teaspoon chopped fresh thyme
salt and pepper
shredded basil leaves and fennel fronds, to garnish

How to make SUMMER RATATOUILLE

METHOD:

Heat oil in a large saucepan, add fennel, onion and garlic, cover and cook gently for 5 minutes. Add tomato; cook for 10 minutes.
Cut peppers (capsicums) into squares, add to pan with courgettes (zucchini) and thyme. Season with salt and pepper and cook for a further 5 minutes. Leave to cool.
Spoon the salad into a serving dish and serve garnished with basil leaves and fennel fronds.

Posted By: SANA MIR, Karachi

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