Ratatouille
We know ratatouille from the animated film about a chef mouse. The original dish uses somewhat different ingredients, but I borrowed its way of arranging vegetables and made this version with potatoes and sweet potatoes.
When we take care with arranging and presenting food, it becomes delicious to look at, smell, and taste, engaging all the senses.
With this method, the potato slices are thin enough to cook well and mingle with the flavors of the other vegetables. Rosemary and garlic add a fragrant Mediterranean note, filling the whole kitchen with aroma when the ratatouille comes out of the oven. It makes a wonderful side dish and feels a little lighter than roasted potatoes on their own.
INGREDIENTS
– one large potato
– one large sweet potato
– one red horn pepper
– one onion
– two cloves of garlic
– rosemary
– olive oil
– salt
PREPARATION
Peel the potato and sweet potato and cut them into thin slices about 3 mm thick. Cut the pepper and onion into rings about 4 to 5 mm thick. Finely chop the garlic and rosemary and mix them with olive oil and salt. Coat the potato and sweet potato in the rosemary-garlic oil, then arrange all the ingredients in a playful pattern. Pour the remaining oil over the assembled vegetables. Preparation takes about 15 minutes. Bake at 180 C for approximately 45 minutes, or until the top begins to brown.
