Ingredients:
- 2 courgettes
- Leeks 100 g
- 1 yellow pepper
- Asparagus 150 g
- Cauliflower 100 g
- Butter squash 200 g
- Garlic 3 cloves
- Tomatoes 2 tins
- Fresh basil leaves 10 g
- Puff pastry 2 slices
- White wine vinegar 1 tablespoon
- Olive oil
- Salt
- Pepper
Cooking Instructions:
- Cut 2 courgettes in quarters and place into a hot pan without oil. Then, cut the leeks so it fits the pan. When slightly charred, remove your courgettes and leeks from your pan. Then, char yellow pepper quarters, asparagus and cauliflower florets. Slice 1 cm slices of butter squash and char.
- Finely slice 3 cloves of garlic and add to the hot pan with olive oil. Then, add a couple of chopped basil leaves. Next, add 2 tins of tomatoes and 4 tablespoons of water.
- When charred, slice all your veggies 1 cm across and add to your tomato sauce. Cook for 20-25 minutes. When cooked, add 1 tablespoon of white wine vinegar and 2 tablespoons of extra-virgin olive oil. Add a couple of fresh basil leaves. Season it with salt and pepper.
- Take 2 slices of puff pastry and spread them on the baking tray. You can use gluten-free puff pastry. Drizzle some olive oil on each pastry slice and spread it over them. Then, place your puff pastry into the oven for 15 minutes at 200 degrees C.
- Place your ratatouille on baked puff pastry and add chunks of your favourite cheese. Place your pizza into the oven for 5 minutes at 200 degrees C.
