Rainbow Ratatouille


This simple rainbow-coloured ratatouille dish is bursting with flavour! Enjoy with friends or use up the leftovers for the week ahead.
4 beetroots
4 sweet potatoes
3 red onions
2 courgettes
2 aubergines
1/2 butternut squash
2 yellow peppers
2tbsp olive oil
250ml passata
sea salt
Freshly ground black pepper
1.Preheat the oven to 190oc. Cover the bottom of a large baking dish with your passata.
2.Cut all the vegetables into 1cm slices, except the courgette and peppers, which need to be thicker (more like 2cm).
3.Starting from the outer edge of the dish, arrange the vegetables by colour: slices of beetroot, then sweet potato, courgette and so on until you fill it.
4.Season with salt and pepper and dirzzle the olive oil over the surface. Bake it for 30-40minutes.
5.Serve with stwamed kale or a large green salad and avocado, dressed with Green Vinaigrette.