Whether you want a side dish or a vegetarian/vegan main, you can’t go far wrong with a ratatouille. It’s simple to make and with the amazing flavours and colours, can convince even the most dedicated vegetable hater to take a bite!
Ingredients:
170g tomato puree
½ chopped onion
35g minced garlic
1 tbsp olive oil
180 ml water
Salt and pepper to taste
1 aubergine, thinly sliced
1 courgette thinly sliced
1 yellow squash, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3tbsp olive oil
Get your olive oil from one of our local producers and get your veg from a farmshop or deli.
Method:
Preheat the oven to 190 degrees c
Spread tomato puree into the bottom of a large baking dish, scatter the onion and garlic over the puree and stir in 1tbsp olive oil and water until combined.
Slice the veg and arrange them alternating starting at the edge of the dish and working towards the centre. Drizzle the veg with 3 tbsp of olive oil and season to your taste. Cover the dish and bake until the vegetables are roasted and tender – around 45-50 minutes.
