Ratatouille a la Städler
Vegetarian chef and cookbook author, Joe Woodhouse shares his delicious take on a classic dish made in our outdoor pizza oven
A flavourful vegetarian campfire dish that's easy-to-make and comes together beautifully. Cook in the Stadlermade outdoor oven for a delicious smoky, rustic flavour.
Ingredients
5 tbsp extra virgin olive oil
2 aubergines
2 peppers
2 onions, peeled, roughly diced
2 courgettes, sliced 1-2 cm thick
3 cloves garlic, peeled and sliced
600g cherry tomatoes, quartered. Other tomatoes also work well
Splash of red wine vinegar
Bunch of basil
Sea salt flakes, black pepper
To serve - flatbreads, pita, rice or pasta
Method
Get the fire going in the Stadler oven.
Once the flames die down, add the aubergine and peppers on a tray into the oven.
Cook for 10-15 minutes, turning occasionally, until completely soft.
Place the peppers aside in a mixing bowl with a plate on top to steam.
Add the oil to a cast iron pan and put into the oven.
Add the onions and a good pinch of salt. Cook for 5-10 minutes stirring occasionally until the onions have softened and have a little colour.
Add the courgettes and garlic to the pan. Stir well to combine.
Continue to cook for 5-7 minutes until the courgette begins to soften. Then add in the tomatoes and stir through. Cook for a further 5-10 minutes.
Meanwhile, split the aubergine in half and scoop out the soft flesh.
Roughly chop a knife through to break up the flesh.
Peel the peppers and discard the skin and seeds. Roughly dice the pepper flesh.
Stir the aubergine and peppers through the rest of the veg in the pan.
Add basil and vinegar to your taste.
Check the seasoning for salt and add more if needed, along with pepper to your taste.
Warm your flatbreads in the oven and serve.
Joe’s tip: Save your leftovers for a veg packed breakfast. Simply reheat the next morning in the cast iron pan, make a couple of wells in the ratatouille and crack an egg into each, then cook until the eggs are set.
A vegetarian since the age of 10, Joe Woodhouse, grew up on farms in Cambridge and Scarborough. After training as a chef, he spent years working in top London kitchens including Vanilla Black and the Towpath Cafe. His favour-forward approach to vegetarian cooking has seen him named by peers including Anna Jones and Nigella Lawson - for being the best vegetarian chef in the business. His work has featured in publications such as The New Yorker, Bon Appetit, Guardian, Observer, Metro, Evening Standard and Life & Thyme. Joe lives in London with his wife and two children, his latest cookbook More Daily Veg is available now.