This recipe came about because of a picture I saw on Pinterest. It was a spiral of gorgeous veggies, cut into slices, one after the other and reminded me of the adorable Disney film in which a rat becomes a top chef in a traditional and highly respected French restaurant (has there ever been a better film premise)! The combination of the beautiful picture and flashbacks from one of my favourite films compelled me to create my own version that could be popped in a tuppaware and taken to work the following day. Introducing my first Disney inspired dish!
- 1 green courgette, sliced into thin rounds
- 1 yellow courgette, sliced into thin rounds,
- 1 small aubergine, sliced into thin semi-circles or rounds, depending on size
- 2 small red onions, sliced into thin rounds
- 400g (or so) of tomato passata
- 1 garlic clove, crushed
- 1 tbsp mixed herbs, or a handful of freshly chopped herbs – think French Provencale flavours
- 1 tbsp tomato puree
- Olive oil
- Salt and pepper
- Handful of fresh basil (optional)
- Handful of pine nuts (optional)
**IMPORTANT – you don’t need to arrange the veg as I have in the photo, this was merely for food styling purposes. Just pop the veg in however you fancy, aiming to alternate between each veggie. This recipe is supposed to be a time saver, so don’t worry about the way it looks – just get those veggies in!
A dollop of pesto
Cheese – feta, mozzarella, parmesan (this can be baked on) | Crème fraiche | Sliced avocado
Meat and fish options:
Cooked white fish (cod, sea bass, etc.) | Grilled chicken breast | Sliced chorizo (cooked amongst the veggies)
- Preheat the oven to 200°C (180°C fan) and lightly grease a casserole dish. Pop all the sliced veg into a mixing bowl and lightly drizzle with olive oil and salt and pepper.
- Mix the passata, dried or fresh herbs, garlic and tomato puree until fully combined. Pour half of the passata into the casserole dish, then transfer the veg to slice by slice, alternating between green courgette, yellow courgette, aubergine, then onion. ** Pour the remaining passata over the veg and cover (either with the casserole dish lid or some baking paper).
- Pop the dish in the oven and cook for 20-30 minutes until the veg is soft and cooked through.
- Top with the fresh basil and pine nuts, or a handful of rocket and flaked almonds.