French rainbow ratatouille recipe

  1. Wash your hands, the jars and lids thoroughly.
  2. Sterilise the lids or rubber seals by boiling them.
  3. Leave everything to air dry.
  4. Pre-heat the oven to 200C.
  5. Wash all the vegetables and trim off the ends, then cut them into slices around 1cm thick.
  6. They need to fit in the jars but should not be paper thin.
  7. Place the vegetables into a deep oven tray(s) and season with salt and pepper then drizzle with olive oil.
  8. Cook for around 30 minutes.
  9. In the meantime, boil water in a pot and add salt, pepper, a bunch of dried herbs and the smashed garlic cloves.
  10. Remove the vegetables from the oven and stack them up inside the jars in colourful layers using a set of tongs.
  11. Pour the boiling water over everything, then another drizzle of olive oil in each jar.
  12. Leave a little room, don't fill it entirely to the brim.
  13. Make sure that the edges of the jar are perfectly clean, then close your lids, or screw on the caps.
  14. Place a towel at the bottom of a pot, then place the jars gently down on top of it.
  15. Cover them with hot water and cook for 90 minutes (starting when the water is boiling).
  16. Let the jars cool down completely and naturally.
  17. Don't try to speed things up.
  18. Test that the jars stay sealed by themselves.
  19. If they are loose or opening easily, you must redo the heat treatment.
  20. Store in a cool and clean dry place.
  21. The jars should last for up to 12 months.
  22. DO NOT EAT from the jars if the lid is open or loose, you can smell something strange or if there is mould.
  23. Throw it away right away.

handful courgette, handful tomatoes, handful bell peppers, handful eggplants, olive oil, herbs, garlic

Taken from www.lovefood.com/guide/recipes/44050/french-rainbow-ratatouille-recipe (may not work)

Another recipe

Switch theme