We know we should eat armfuls of coloured veggies – but how?
This easy Ratatouille recipe is great to serve with quick cook BBQ lamb.For kids top some wholegrain spelt pasta (yes – w/m pasta tastes good in 2013!). This recipe is not a ‘slice thinly and bake’, rather the vegies are diced and quickly cooked on the stove top which saves you time with prep and cooking time!
Dice an onion and roughly chop 2 cloves of garlic. Fry in a pan for a couple of mins til golden. Then chop the following vegies into bite-size pieces: 2 zucchinis, 1 large eggplant, 1 red capsicum, 1 yellow capscium and 4 large tomatoes. Add all the vegies, reserving the tomatoes for later. Cook the vegetables on a medium heat for 5 minutes, or until softened slightly, then add the tomatoes and pour in at least half a cup of olive oil – yes you read correctly, the oil enriches & balances out the flavours and is fabulous for moisturising your skin inside out.
Pop the lid on, allow the vegies to cook for about 15-20 mins on low, until they are all soft and the tomatoes have broken down and made a sauce. Remove lid, if it is a bit wet / thin looking/tasting cook a bit longer to evaporate any excess liquid OR if it is too dry add a slurp of red wine or water. Season with s&p, stir through fresh chopped basil and serve. Enjoy!