This healthy recipe is fantastic for keeping up your veg intake and takes very little time to prepare. At about £8 for all the ingredients, it works out at approximately 70 pence per person.
Serves 10-12
Ingredients:
2 medium onions
4 carrots
3 peppers
2 aubergines
4 courgettes
2 cloves garlic
4-5 tbsp olive oil
500ml passata
440g tinned tomatoes
Salt and pepper
1kg pasta
Method:
Pre-heat oven to 180 °C / 350 °F / Gas Mark 4.
Roughly chop onions, garlic and carrots.
Slice courgettes lengthways, then slice into 2cm thick pieces. Do the same with the aubergines.
De-seed peppers and slice thickly.
Toss all the vegetables in the olive oil, salt and pepper, then stir in passata and tinned tomatoes ensuring all the vegetables are well coated.
Place in a roasting dish, cover with lid or foil and bake in oven for 25-30 minutes, stirring through once or twice during this time.
Cook pasta while ratatouille is cooking. Drain pasta, then serve up with the ratatouille on top.
Serve and enjoy.
