Baked ratatouille with lemon breadcrumbs
Serves 4
Easy
Prep:
Cook:
The staple vegetarian dish is spruced up with a citrussy sourdough crust- chunkily chop your courgettes, onion, peppers and tomatoes for extra texture
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- 50g fresh sourdough breadcrumb
- 3 tbsp extra virgin olive oil
- 3 courgetteschunkily sliced
- 1 red peppercut into chunks
- 1 yellow peppercut into chunks
- 1 large onionvery roughly chopped
- 4 ripe plum tomatoescut into chunks
- 2 garlic clovessliced
- 1 tbsp chopped thyme
- 1 tbsp tomato purée
- 2 tbsp white wine vinegar
- zest 1 lemon
Nutrition: per serving
- kcal188low
- fat9glow
- saturates1g
- carbs20g
- sugars12g
- fibre6g
- protein5g
- salt0.4g
Method
step 1
Heat oven to 190C/170C fan/gas 5. In a small bowl, toss the breadcrumbs with 2 tbsp of the oil and a good sprinkling of seasoning. Set aside.
step 2
Put the courgettes, peppers, onion, tomatoes, garlic, thyme, tomato purée, vinegar and the remaining olive oil in a bowl. Season well and toss together. Tip the vegetables into a roasting tin and spread out in a single layer. Cover with foil and bake for 20 mins. Remove the foil. Sprinkle the breadcrumbs on top and bake for another 10 mins or until golden. Remove from oven and sprinkle over the lemon zest.
