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Ratatouille Roast
Veg Pasta
✔ Hot or Cold Lunch
✔ Minimum Effort
✔ Brain Food
Why We Love It
Tomatoes contain Vitamin C which helps heal bones and wounds, helps you absorb iron and even fights germs.
Eggplants contain essential phyto nutrients that help improve blood circulation and is good for the brain, most of these nutrients are actually found in the skin so don't discard it!
Courgettes are high in vitamin K, vitamin C, potassium and dietary fiber.
What You'll Need
1 Tbsp x Olive Oil
2 x Garlic Cloves
1 x Red Onion
1 x Small Aubergine
1 x Courgettes
2 x Mixed Bell Pepper
200g x Cherry Tomatoes
5 x Sundried Tomatoes
1 Tbsp x Tomato Purée
1 Tsp x Dried Italian Herbs
¼ Tsp x Dried Thyme
¼ Tsp x Dried Basil
250g x Penne Pasta
Grated Parmesan
Method
Finely dice the onion, aubergine, courgettes and peppers so that they are roughly the same size as the cherry tomatoes. Preheat the oven to 200°C
Mince the garlic cloves, onion and the sundried tomatoes and mix with the olive oil and tomato paste in a small bowl. Add the dried herbs and salt and pepper and pour over the vegetable mixture, stirring well until all vegetables are coated.
Use a roasting dish or line a baking tray with parchment paper and pour the veg onto the the dish. Make sure everything is evenly spread out.
Place the dish in the oven and bake for 45 minutes, stir through the veg halfway through baking.
Cook the penne pasta al dente style and check that your ratatouillle mixture is nice and soft. It should resemble what the sundried tomatoes looked like at the beginning.
Toss the pasta with the vegetable mixture and top with some Parmesan. If you think the dish needs a little added sauce, check out this Hidden Veg Sauce recipe, delicious.