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Springtime Ratatouille

by Spiceup (follow)
Dinner (2274)      Lunch (1798)      Vegetarian (1517)      Vegan (744)     
The joys of cooking from the garden!

I can’t imagine anything more exciting than cooking straight from the garden. This morning I went out and picked myself some carrots, English spinach, peas, broad beans and snow peas. The first thing that came to my mind was ‘Ratatouille’, (not the cute rat movie) but the French provincial vegetable dish which resembles a stew. In the past, I have made so many different variations of this dish which has always depended on the kinds of vegetables I had in the fridge, but almost always, I like to use seasonal vegetables. Spring brings colour to the plate and this meal is nothing less than absolutely colourful!

You can eat it on its own as a fresh and healthy lunch, or you can serve it up as a side dish alongside meat, rice, mashed potatoes or fish.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings


3 Carrots
2 Zucchini’s
1 bunch of English Spinach
A handful of broad beans
A handful of snow peas and peas
1 tablespoon of powdered vegetable stock
2 tablespoons of extra virgin olive oil


Dice carrots and zucchini

Finely slice leek and fry it up on oil

Add carrots and zucchini

Slice the English Spinach and add to the pot

Add the beans, peas and snow peas and stir together

Add the powdered vegetable stock

I like this Recipe - 4
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