OVEN-BAKED RATATOUILLE

This is a family favourite and a great way to use up a glut of courgettes if you have them! I tend to make multiple batches of this, as it freezes quite well and then you can bring it out a later date. It goes really nicely with chicken or white fish, or for a veggie option you can add some chickpeas or puy lentils. Yum!

Ingredients:

3 x aubergine, cut into bite-size chunks

6 x courgette (or one giant marrow of a courgette!), cut into bite-size chunks

8 x red onions, cut into 1/8s

3 x red peppers, sliced

1 bulb garlic, peeled and cloves left whole

1 jar olives

Herbes de Provence

Olive oil

Seasoning

Green beans, sliced diagonally

3 x tins chopped tomatoes

Method:

• Preheat oven to 200 degress celsius

• Prepare all veg (except for green beans) and divide evenly between 3 oven trays

• Drizzle with olive oil, sprinkle Herbes de Provence liberally, and season well

• Pop in the oven to cook for 20 minutes, stirring frequently to prevent the edges catching

• When 20 mins have elapsed, add the chopped tomatoes and the green beans

• Return to the oven for 10 minutes

• Voila! Simple oven-baked ratatouille ready to eat and some to be frozen for another day