- 2 tbsp olive oil
- 300g butternut squash, sweet potato or pumpkin
- 1 yellow courgette, diced
- 1 green courgette, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 300g mushrooms, quartered
- 1 onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 240g Italian tomatoes, diced
- 60ml pure maple syrup
- Salt and pepper, to taste
- Basil and oregano, fresh or dry, to taste
Squash ratatouille with maple syrup vegetarian recipe by David Colcombe
David Colcombe
18th May 2018
Squash ratatouille with maple syrup vegetarian recipe by David Colcombe
Squash ratatouille with maple syrup vegetarian recipe by David Colcombe. The natural flavours and vibrant colours of this summer recipe make for a lovely light lunch or side dish.
Ingredients
Method
Heat the oil in a pan and gently brown the vegetables for 4 – 5 minutes.
Add the tomatoes, maple syrup, salt and pepper and continue cooking for a further 4 – 5 minutes.
Finally, add the herbs at the last minute.
Serve au gratin for a heartier dish.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
