Ratatouille

Servings	6
Prep Time	1 1⁄2 hours

Full of flavour and delicious vegetables, this version is much lighter than the traditional & great for summer!

Ingredients

1 red pepper
1 yellow pepper
1 green pepper
1 eggplant
2 clv garlic
1 1⁄2 zuccini
3 roma tomatoes
1 red onion
1 tbsp oregano leaves
3 tbsp olive oil

Instructions

Preheat broiler
Cut and Quarter eggplant and zucchini
Quarter and seed peppers
Cut onion into quarters
Cut garlic into thin slices
Cut all other vegetables to be around the same size
Place peppers on a baking sheet and broil until the skins are blackened
Place peppers in a plastic bag and place in refrigerator
After the peppers have cooled, remove from bag and peel skin away
Preheat oven to 350
Brush eggplant with oil and cook in a frying pan over medium heat for about 2 minutes on each side (or until golden)
Put all vegetables and garlic in a large baking dish and toss to combine
Spoon over remaining olive oil, cover and bake for 40 minutes or until soft
Toss vegetables with basil leaves & serve