Oven Roasted Ratatouille

Oh yeah baby this is a goodie!

By roasting and caramelising the veggies first you will get much more flavour. But if you are short for time (hardly likely at the moment) then you can just add the chopped veggies to the cooked tomatoes and cook until done.

I appreciate that not everyone has a garden full of veggies but we still have lots of fresh produce at the supermarket that is much healthier to buy than 10 bags of white flour!!

Ingredients 2 white onions, diced 1 can of tomatoes or 10 fresh tomatoes chopped 6 garlic, finely diced 1 aubergine, sliced into 1 cm circles and than quartered 5 courgettes, sliced and halved 4 small red onions, quartered 4 capsicums, chopped into large chunks 1 tbsp dried oregano 4 tbsp olive oil


Instructions 1. Place aubergine, courgettes, red onions and capsicums in roasting tray. Sprinkle with oregano and drizzle with olive oil. Roast at Bake 200C for 30-40mins until golden. 2. In large pot cook onion until soft. Add garlic and cook for further minute. Add in tomatoes. If using fresh then cook until soft. 3. Add roasted veggies to tomato mix and then you are ready to devour the most yummiest meal.

You can make this in bigger batches and preserve in bottles or even freeze for 3 months.

Nutritionist Cambridge
0