Get a real flavour of France with this classic Ratatouille. The mix of tomato, aubergines, courgettes and herbs is mouthwatering - and veggie friendly too.
Ingredients
- 4 tbsp olive oil, plus extra for drizzling
- 3 garlic cloves, roughly chopped
- 1kg fresh tomatoes, roughly chopped
- 2 red onions, cut into about 3cm cubes
- 3 red peppers, deseeded and cut into about 3cm cubes
- 2 aubergines, cut into about 3cm cubes
- 4 courgettes, cut into about 3cm cubes
- 15g bunch of fresh oregano, leaves roughly chopped
- Large bunch of fresh flatleaf parsley, leaves roughly chopped
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put the oil, garlic, tomatoes and the vegetables in a single layer in 2 roasting tins. Toss together, season and roast for 45 minutes, until tender.
- 2. Mix the contents of both roasting tins together, finish with an extra drizzle of olive oil and stir in the fresh herbs.
- 3. To freeze: divide the mixture into three amounts, weighing about 600g each, and spoon into three individual 1-litre rigid freezer containers. Freeze for up to 1 month. Remove from the freezer and defrost for about 6 hours before using.
Nutritional info
Per serving: 173kcals, 10.7g fat (1.7g saturated), 4.4g protein, 15.9g carbs, 13.5g sugar, 0.1g salt