Baked ratatouille with lemon breadcrumbs

200 kcal or less 3 of 5-a-day 30-60 minutes 4 servings easy good for you low calorie low fat mains vegan vegetarian vitamin c

N/A

Source

Ingredients

50g fresh sourdough breadcrumb

3 tbsp extra virgin olive oil

3 courgettes , chunkily sliced

1 red pepper , cut into chunks

1 yellow pepper , cut into chunks

1 large onion , very roughly chopped

4 ripe plum tomatoes , cut into chunks

2 garlic cloves , sliced

1 tbsp chopped thyme

1 tbsp tomato purée

2 tbsp white wine vinegar

zest 1 lemon

Method

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.

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.