Pesto and Coconut Ratatouille - Best I've ever had
Updated: Jul 13, 2020
😉 what a twist! 🍲
Oven baked easy, quick and delicious.
10 small potatoes
2 tsp of pesto
2 tsp garlic powder
1 tsp salt
3 tsp of olive oil
small bunch of coriander
Process: Thinly slice the potatoes, courgettes, and onions. In a large bowl, add the pesto, garlic powder, salt and olive oil and mix well. Then, to the same bowl add the potatoes and courgette and mix again until they are evenly coated with the sauce. Now, arrange each slice vertically (along with the onion) on a baking tray. Drizzle with tomato passata. Bake it in high heat for approximately 30 mins (or until the potatoes are soft). Once it's done, sprinkle it with pressed coconut and fresh coriander.
Experiment with different vegetables. Whatever you have in your fridge/pantry - best way to use up vegetables that wont last much longer. Just remember to balance the cooking times of the different ingredients by cutting them thinner for tougher, and thinker for soft textures.