Page 386 - YC Cooking School

1 large baguette, cut into three, then sliced into long croutons

1 clove garlic, peeled
60g Gruyère cheese, grated

Tools

Knife
Chopping board
Roasting trays
Frying pans
Colander
Cast iron casserole or large heavy-bottomed pot
Wooden spoons
Grater

What to do:

For the ratatouille

1. Preheat the oven to 180°C.
2. Place the tomatoes and aubergines into two separate roasting trays, drizzle each with

a little olive oil and season with salt and freshly ground pepper. Roast both sets of
vegetables in the oven for about 15-20 minutes.
3. Sauté the peppers, onions and courgettes separately in a little olive oil for a couple of
minutes or until they start to soften. Note: Take care not to brown them too much and
remember to season every batch you fry with salt and pepper.
4. Strain in a colander to drain any excess oil.
5. Place a heavy cast iron pot over medium heat, add a good glug of olive oil and fry the
sliced garlic for a few minutes or until it just starts to change colour.
6. Add the chopped garlic and a minute later, add all the cooked vegetables including the
roasted tomatoes and aubergines, then give it a good stir.

7. Cover with the lid, reduce the heat and cook for 30 minutes, stirring occasionally.
8. Just before serving, adjust the seasoning if need be and add the chopped basil and a
good swirl of olive oil.
9. Serve immediately with Gruyère croutons.

For the Gruyère croutons

1. Preheat the oven to grill.
2. Place the croutons onto a roasting tray and into the oven for about a minute or until
just toasted.

3. Remove from the oven and rub each slice with a raw garlic clove.

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