Spicy Ratatouille

I just love this dish it’s so healthy colorful and delicious . Make it as spicy and nice-y as you like-y

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice up the peppers onions and quarter three of the tomatoes then peel and bash garlic . Put these all on a lined baking tray with the chillies dried thyme and oregano. Drizzle with olive oil and season with salt and pepper then roast 30 minutes at 200 c /400 f fan setting

Step 2

Once cooked peel the skin from the tomatoes then remove the stem from the chillies . Add all the veggies and the juice to a blender with a handful of fresh basil then blend to make a purée

Step 3

Pour the sauce on the bottom of a casserole dish or oven proof pan . Reserve some for plating . Now use a mandolin to thinly slice aubergine green and yellow zucchini and slice a large tomato thinly with a knife . Layer these on top of the purée until it’s all covered and looks nice and pretty . Add more olive oil salt pepper and red pepper flakes .

Step 4

Put tinfoil over the casserole dish and make a hole in the centre for steam to release . Bake for 40 minutes then uncover it and bake another 20 minutes . Plate up and top with the leftover veggie purée and enjoy