Ratatouille

Packed full of veg, it’s vegan, low cal and looks very pretty!

Preheat oven 180°C

• Start by roughly chopping the peppers and popping them into a a baking tray. Drizzle over a tbsp of olive oil and spread with your hands. Pop under the grill for approx 15 minutes to char.
• Meanwhile, slice the aubergine, courgettes and tomato so they are ready to chuck together in a pretty mess.
• Once the peppers are charred, add them to a blender with approx 100g of passata and then combine with the remaining passata in a circular baking dish. (I had to improvise and use a paella dish). Season with salt and fresh thyme.
• Place the aubergines, courgette and tomatoes in fancy pattern, following the shape of your baking dish.
• Roughly chop a handful of basil and stir into 2 tbsp of olive oil. Using an oil brush (or unused paint brush), evenly coat the the vegetables in the basil olive oil mix. Season with salt.
• Pop in the oven at 180° for 25 minutes.
• Sprinkle some fresh baz on top before serving and you’re all set. Can be served as a main or a side for a bbq.