Traybaked Ratatouille

SERVES 6

READY IN 65 MINUTES


This is one of my quick go-to low maintenance weeknight recipes where I have some leftover veggies in the fridge and can carry on with my jobs whilst it cooks for an hour. A great simple and nutritious batch cooking recipe. Ratatouille can be very versatile, later in the week, I sometimes pair this as a side dish with some roasted salmon.

 

The Recipe

Ingredients

1 small aubergine sliced

1 courgette sliced

5 beef tomatoes sliced

 

Sauce:

1 jar of best tomato passata sauce

1 tbsp of red wine vinegar

2 tbsp of tomato concentrate

2 tbsp of national yeast or parmesan

Big pinch of salt and pepper

4 garlic cloves sliced

Directions

Start by slicing the vegetables thinly and then layering them in a baking tray alternating each vegetable.

Mix the sauce ingredients together and pour it over the vegetables.

Bake in the oven for 1 hour.

Sprinkle with cheese or vegan parmesan and enjoy.

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Roasted Squash & Sage Soup with Toasted Walnuts

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Chicken, Tomato & Olive Traybake