Baked Ratatouille With Butter Bean Mash

A spin on the classic French stew, this healthy traybake is the perfect choice for getting more veggies into your diet.

 

Servings:4

Total Time: 45 minutes

 

Ingredients: 

  • 2 courgettes, sliced into 1cm rounds
  • 3 peppers, deseeded and cut into bite-sized chunks
  • 3 red onions, thickly sliced
  • 250g salad tomatoes, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp herbes de Provence
  • 3 garlic cloves, unpeeled
  • 400g tin chopped tomatoes
  • 2 x 400g tins butter beans, drained and rinsed
  • 10g fresh basil

 

Method:

    • Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes.
    • Bake for 20-25 mins until the veg is tender and jam-like.
    • Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add 50ml water, 1 tbsp oil and the beans; heat through over a low heat for 5 mins. Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
    • Divide the mash between 4 plates and spoon over the ratatouille. Tear over the basil leaves to serve.