Name: Rustic ratatouille
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: serving
Cuisine: Bake
Ingredients: 2 tomato purée tinned; 1 handful fresh basil; 1 tsp garlic cloves, minced; 1 cup butternut sliced into rounds; 1 cup sweet potato sliced; 1 cup courgettes sliced into rings; 1 cup pepper sliced; 1 onion brown, sliced; 1 cream; 1/2 cup parmesan cheese; salt and freshly ground black pepper to taste

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Ingredients (11)

2	tomato purée — tinned
1 handful	fresh basil
1 tsp	garlic — cloves, minced
1 cup	butternut — sliced into rounds
1 cup	sweet potato — sliced
1 cup	courgettes — sliced into rings
1 cup	pepper — sliced
1	onion — brown, sliced
1	cream
1/2 cup	parmesan cheese
	salt and freshly ground black pepper — to taste

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Method:

Pre-heat oven to 190°C.

In an oven-safe baking dish, spoon the tomato puree and spread all over the bottom of the dish. Sprinkle with basil and garlic.

Start layering the vegetables by arranging them one after another, seasoning with salt and pepper as you go.

Pour the fresh cream into the veggies, cover and bake for 40 minutes. After baking, remove the cover, add the Parmesan and bake until brown and bubbly.

Serve with meats or as a lunch. Serves two as a main and four as a side.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, click here.