Sunday 18 May 2014

Simple lunch box idea: roasted ratatouille

This recipe is the ultimate accompaniment to any lunch or dinner - make a big batch that will last you a few servings and you've got home-made lunches sorted all week.

It's clean, healthy, really tasty and so easy to make.

It's also one of those dishes where you can swap in and out vegetables according to taste (or, in my case, what's left in the fridge on a Sunday).

What I used:

1 butternut squash
1 courgette
1 red pepper
3 field mushrooms
3 celery sticks
1 tub tomato passata
Salt & Pepper

If I'd had any, I would've added aubergine and an onion too.

Chop your veg. Throw it all into an oven proof dish:

Add a little extra virgin olive oil, then pour over the passata, turmeric and  paprika. Season with black pepper. I use a whole tub of passata to give it a liquidy consistency, but if you want it to look like this:

... only use half.

Put it in the oven at a low temperature (around 110 degrees), and leave it for an hour.

I like it with chicken breast & spinach, salmon & feta but it also tastes amazing on its own as a ratatouille.

After an hour, when it's looking like this, take it out and leave to cool. Serve as you will.

Boom! Cheap, healthy lunch.. come at me!

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