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Roasted ratatouille

  • Vegan
  • Vegetarian

Preparation Time
10mins
Cooking Time
25mins
Level
Easy
Serves
4
Bites
1
Ingredients

1 Onion, finely chopped

1 Red pepper, chopped

1 Yellow pepper, chopped

2 Aubergine

1 Courgette

3 Garlic cloves, diced

1 Bay Leaf

1.5 tsp Dried oregano

1 Tin of chopped tomatoes

Salt andPepper

60g Parmesan cheese (optional)

240g uncooked weight Wholewheat spiral pasta

Method

Heat a large pot over medium heat before adding a little water, the onion and cooking until soft and translucent, for about 5 minutes.

Add both the red and yellow peppers and sauté for another couple of minutes. Toss in the aubergine cubes and cook a couple more minutes.

Add the courgette, garlic, bay leaf, and oregano.

Season with salt and pepper and continue to cook for a couple more minutes.

Add the tomatoes and allow to simmer for 30 minutes uncovered before sprinkling parmesan and roasting in a low oven until cheese browns.

Boil and drain the whole wheat spiral pasta.

Serve ratatouille over pasta

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