GROW YOUR OWN RATATOUILLE AND MEDITERRANEAN ROASTED VEG

This month, Rob Smith brings a taste of the Mediterranean to the table with a range of succulent veg, perfect for roasting

- Rob Smith

Nothing beats the satisfaction of utilising a surplus of home-grown vegetables and transforming them into mouthwatering dishes. Mediterranean vegetables like aubergine, courgette and peppers are ideal for this purpose. By combining a variety of these vibrant veggies with a few simple-to-grow herbs, you can create a delightful ratatouille or roasted vegetables that enhance sauces, soups, pasta, or stand alone as a delectable side. Embrace the joy of making the most of your harvest, indulging in the flavours of the season, and savouring the delicious versatility of these Mediterranean delights.

AWESOME AUBERGINES

In the classic dish of ratatouille, aubergines play a crucial role by absorbing the delightful blend of herbs, tomatoes and vegetables, adding a distinctive flavour that is both savoury and subtly sweet. Their creamy texture adds a luxurious richness to the dish, making it even more delightful.

To grow aubergines successfully, start seeds early in the year with the aid of heat and lights, ensuring a long growing season. Providing support for taller varieties is important to prevent damage to the plant from heavy fruit. Smaller-fruited types are suitable for pots or tunnels, offering quicker and easier harvests. Consider grafted aubergine plants for exceptional productivity, as they can crop up to two months earlier than seed-sown varieties.

Watch out for red spider mites, controlling them through humidity and the use of beneficial insects or sprays like SB invigorator.

'Meatball' is a fatter-shaped fruit with a more solid texture, allowing for it to be grilled or roasted in slices like a steak. The flesh also stays white for longer on this variety, taking longer to oxidise and turn brown.