All you need to make this mediterranean ratatouille with courgette and carrot noodles is a spiraliser to make “noodles“ out of the courgette and carrots. I have just a simple cheap one; if you have one of those fancy larger ones, you may want to swap the carrots for squash or sweet potato “noodles“, well, at least that’s what I would do!
Simply leave out the mozzarella cheese for a vegan meal.
Let’s fight the winter blues with this delicious meal – I am sure I could sense a hint of spring in the air today already!
Love,
Lea Lou
PS: Click here to find another recipe using courgette noodles.
Mediterranean ratatouille with courgette and carrot noodles
For two servings.
2 courgettes (approx. 450 grams)
2 thick carrots (approx. 350 grams)
1 garlic clove
1 tablespoon olive oil
Pinch of sea salt
For the ratatouille:
1 tablespoon olive oil
1 garlic clove
75 grams sun-dried tomatoes
50 grams black olives
300 grams canned chopped tomatoes
2 handfuls fresh basil
1/2 tablespoon balsamic vinegar
Sea salt and black pepper, freshly ground
A pinch French herbs
125 grams buffalo mozzarella cheese, sliced
Method:
For the “noodles“, spiralise the courgettes and carrots.
Peel and thinly chop the garlic. Heat the olive oil in a large pan, add garlic and sauté for a minute, stirring. Add the courgette and carrot “noodles“ and sauté for 5 minutes, stirring, until soft and tender. Transfer the veggies to a sieve and allow to drain. Transfer the “noddles“ back to the pan and season with salt to taste.
In the meantime, heat the olive oil for the ratatouille in a saucepan over medium heat.
Peel and finely chop the garlic, add it to the saucepan and sauté for a minute, stirring.
Slice the sun-dried tomatoes. Add sun-dried tomatoes and olives to the saucepan, sauté for a few seconds, then add the chopped tomatoes and bring to a simmer.
Wash and slice the basil (keep a few whole leaves for decoration). Add the basil to the tomato sauce, stir in balsamic vinegar and season with salt, pepper and French herbs to taste. Simmer for 5 – 10 minutes until the sauce has slightly reduced.
Divide the vegetable “noodles“ over two plates, arrange with the mediterranean ratatouille. Sprinkle with a pinch of freshly ground black pepper, mozzarella slices and the remaining basil leaves. Serve immediately.
