This has to be one of the best soups I have ever made using leftovers in the soup maker.
After our bbq we had half a roasted spaghetti squash left. You can read how I cooked it here.
We also had a few of these, barbecued mini potatoes.
They were parboiled, drizzled with olive oil and sprinkled with garlic and herb seasoning before roasting on the bbq as per a James Martin recipe that I found somewhere.
I also used some leftover ratatouille, made roughly to Raymymond Blanc's recipe for "quick ratatouille".
Delicious!
Ingredients
About a pint of leftover ratatouille
Half a roasted spaghetti squash, flesh scraped into the machine (skin discarded)
2 small leftover bbq'd potatoes
3 medium carrots, peeled and thickly sliced
1 veg stock pot
Enough veg to fill to the bottom line
Enough water to fill to the top line
Cook on "smooth" setting.
Makes 4 generous portions.
Ratatouille and squash have become two of my favourite foods in recent years (probably a sign of age, but not maturity). This sounds deeply satisfying as a combination. I'm just having a little trouble with the idea of leftover ratatouille, though, since however much I make, people (naming no names) tend to help themselves to it a little too freely.
ReplyDeleteWe love ratatouille in our house, the taste of summer to be had all year round.
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