It’s March! Spring is finally starting to arrive, and with it the return of delicious courgettes to the supermarket shelves. This simple ratatouille makes the most of this summery veg, and only takes half an hour. Its a perfect simple supper, you can use whatever leftover veg you have in the fridge, if you like, and do not skimp on the garlic! My recipe serves 3 people, or 4 people as a side.
1 red pepper
1 red onion
1 can chopped tomatoes
3 cloves garlic, finely chopped
3 tbsp olive oil
1 teaspoon dried basil
salt and pepper
Preheat the oven to 200 degrees. Chop the courgette, red pepper and red onion into 2 cm chunks. Place on a baking tray and combine with 2 tbsp of the olive oil, the dried basil and some salt and pepper. Roast for 20 minutes.
While the veg is roasting, heat the remaining oil in a large saucepan. Once the oil is hot, add the garlic and fry for a couple of minutes until the garlic is fragrant. Add the chopped tomatoes and stir. Fill the empty can 1/3 with water to swill out any tomato left in the can. Simmer the sauce away for 15 minutes until the veg is cooked.
Add the veg and simmer for 5 more minutes, then season to taste.
Serve hot with lentils, potatoes, or crusty bread and butter.