Roast vegetable Ratatouille
I’ve been obsessed about making different variations of ratatouille ever since I saw the animated film a few years back. To me ratatouille is a bowl full of nourishment. Simple sustaining food that you can enjoy any time. Leftovers can be stuffed into mushroom pizzas or piled into a delicate organic egg omelette. I’ll even it this for breakfast, reheated in my little cast iron pan then top it off with a soft poached organic egg. garden herbs and Persian feta.
A powerhouse of the antioxidants vitamin A + E as well and lycopene that helps protect against disease. It’s loaded with fibre and protein, to help prevent digestive disorders. Black peppercorn stimulates the breakdown of fat cells, while promoting digestion. Adding a touch of cinnamon helps manage blood sugar levels.
Serves 4
1/4 jap pumpkin 240 g, cut into 4 wedges (skin left on)
2 red capsicums ( red peppers) chopped
4 baby zucchini, sliced into rounds
1 red onion, peeled and cut into wedges
500 ml tomato passata or chopped peeled tomatoes
pinch cinnamon
2 tbsp apple juice concentrate
150 g cooked cannellini beans
small bunch fresh herbs (parsley, basil)
Garnish: baby spinach leaves, black pepper
preheat your oven to 180 C.
Place the pumpkin onto a baking tray, lightly brush with a little grape seed oil and sprinkle over a little cinnamon. Roast for 30 minutes until tender and golden. At the same time combine the capsicum, red onion and zucchini onto another tray and roast in the oven for 15 minutes. Whilst the veggies are roasting warm the tomato passata on top of a stove. Add a pinch of cinnamon, black pepper and some apple juice concentrate. Simmer over a low heat until reduced slightly and thickened. Add the beans then fold through the roasted zucchini,capsicum and herbs.
To serve place a lovely roasted wedge of pumpkin onto serving plates then spoon over the ratatouille and garnish with fresh spinach leaves. Enjoy ! Serves 4
Protein : 5.3 g
Fat: 3.2 g
Carbs: 12 g
417 kj / 99.8 calories
