Roasted veg ratatouille

Summary

Yield
Servings
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Description

This veg packed dish uses lots of seasonal summer veg, can be served with pasta or chickpeas and couscous. Left overs can be served cold as a salad or added to a sandwich.

Ingredients

1
aubergine (Trimmed and cut into chunks)
2
courgettes (Trimmed and cut into chunks)
1
onion (Thinly sliced)
1
red pepper (De-seeded and sliced)
2 clv
garlic (Peeled, but left whole)
250 g
tomatoes (Halved or quartered depending on size)
1 cn
chickpeas (Drained - optional)
1 bn
basil (Chopped - optional)

Instructions

1. Heat oven to 200C/fan 180C/gas 6.

2. Tip the veg and garlic (except romatoes) into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins.

3. Add the tomatoes (and chickpeas if using). Gently stir through then roast for a further 10 mins.

4. Serve with pasta and parmesan or couscous.