This ratatouille is wonderfully versatile, delicious served warm or cold. It can be easily reheated in the microwave, so also makes a handy packed lunch. Serve with a large leafy salad.
PREPARATION TIME:
PREPARATION 10 MINUTES
COOKING:50 MINUTES
Ingredients:
- 2 capsicums (1 red and 1 yellow), deseeded and cut into roughly 2 cm chunks
- 1 medium eggplant (around 250 g), cut into roughly 2 cm chunks
- 1 medium onion, peeled and cut into 12 wedges
- 3 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 1 x 400 g can chopped tomatoes with herbs
- 225 g block halloumi cheese, cut into 8 slices
- A handful fresh basil leaves (around 10 g), thinly sliced, plus extra to serve
Instructions:
1. Preheat the oven to 220˚C/fan 200˚C.
2. Place the capsicums, eggplant and onion in a bowl, add 2 tablespoons of the olive oil and season with sea salt and ground black pepper. Toss everything together well then scatter into a shallow baking dish and bake for 25 minutes.
3. Remove the dish from the oven, turn the vegetables, then cook for a further 5–10 minutes, or until well softened and lightly browned.
4. Remove the dish from the oven, stir in the garlic, basil and tomatoes, arrange the halloumi on top, drizzle with the remaining oil, season with more ground black pepper and return to the oven for a further 15 minutes, or until the halloumi is hot and lightly browned.
5. Scatter with more fresh basil to serve.
Notes:
• If you don’t have canned tomatoes with added herbs, simply stir ½ teaspoon dried oregano through the tomatoes before adding to the vegetables.
• Per serving: 321 cals, Protein 16 g, Fat 22 g, Fibre 5 g, Carbs 12 g.
Recipe from The Fast 800 Recipe Book by Dr Clare Bailey, Justine Pattison and foreword by Dr Michael Mosley. Published by
Simon & Schuster
and is available now ($AU35)). Read all about the
new book here
Cook’s Notes:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
