For me, nothing is more satisfying than finishing a dinner that is homemade and tastes 100% nutritious, clean but also filling and homely. Well, this ratatouille doesn’t disappoint and is another vegan friendly dish to add to your collection.
I’ve had quite a few people message recently to say that they are introducing vegetarian/vegan dishes to their weekly routines and they have been inspired by the recipes on my blog. It’s great to feel part of a community where I can share recipes, tips and tricks to people that are genuinely interested – so thank you for your continued support!! If there’s anything else you want to see on here please do let me know, as I’ve got a HUGE backlog of posts to put up but need to find the time to do so. Prioritising what I put up (so all you lovely followers get what you want) is my top priority, so please do comment below!
Anyway…back to the dish. This is definitely one of those meals that you can make a big batch of and keep in the fridge for lunches throughout the week, which is why I love it! I’ve found that being organised and prepping meals is the only way I stay on track with my balanced diet and I have a feeling that this ratatouille will become a firm favourite for many of you who like to be equally as organised.
1 aubergine, chopped into chunks
1 red or yellow pepper, chopped into chunks
1 courgette, chopped into chunks
1 red onion, diced
2 garlic cloves
1 x tin of chopped tomatoes, 400g
1 x tin of chickpeas, 400g
½ lemon, juiced
1 tbsp. balsamic vinegar
Salt and pepper
Leaves from 3 thyme sprigs
Handful of fresh coriander to garnish
– Preheat the oven to 200°C fan and prepare a roasting tray with foil/baking parchment.
– Put the aubergines, courgettes and peppers on the roasting tray and drizzle with a little olive oil and toss. Season with salt and pepper and roast in the oven for about 30 minutes, turning half way through until everything is fully cooked and a little brown around the edges.
– Whilst the veg is roasting, put some olive oil in a large saucepan and sauté the onion for about 5 minutes, or until translucent.
– Add the garlic, thyme and some salt and pepper and cook for another few minutes.
– Pour in the chopped tomatoes, chickpeas, balsamic vinegar and lemon juice and mix everything together.
– Bring to a simmer and let it cook on low heat for about 20 minutes.
– Stir in the roasted veg and simmer for another 5-10 minutes until everything has thickened.
– Add in salt/pepper if required and then serve with a sprinkle of coriander.