Roasted Ratatouille and Mozzarella Pies: the key to success is to roast halfthe vegetables first, so that they acquire a light caramelisation but remain juicy. Also, do not cook the pies too long. The mozzarella should be still oozy; too long and it will have the texture of a school rubber.
Time: 90 minutes
Good with: Hasselback Potatoes and glazed parsnips go really well with it. Good waxy boiled potatoes are also nice. I also like to serve it with Baked Butternut Squash, Petits Pois Frais à la Française and Haricot Bean Cappuccino.