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.
Serves 6
Ready in 65 minutes
Good For Date night, Dinner Party, Girls night in, Lunch, Student friendly
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
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.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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