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Ingredients
Method
- 2 sliced zucchinis
- 3 capsicums, chopped into chunks
- 3 sliced red onions
- 250g tomatoes, chopped
- 2 tbsp olive oil
- 2 tbsp herbes de Provence mix
- 3 whole garlic cloves
- 400g tin of chopped tomatoes
- 2 x 400g tins of butter beans or similar, drained
- 10g basil leaves
- Preheat the oven to 200C. Add the zucchinis, capsicums, onions and tomatoes to a roasting tin and stir through 1 tbsp of oil, the garlic cloves and the herb mix. Season well, then bake for 15 mins before adding the tinned tomatoes and stirring to combine. Bake for another 25 mins until everything has collapsed and jammy.
- Scoop out the garlic cloves from the mixture and squeeze into a saucepan, discarding the skins. Add about 50ml water and 1 tbsp of oil, then stir in the drained beans and heat for 5 mins. When ready, blitz in a food processor until smooth and creamy, then divide the mash between plates and spoon over the ratatouille. Scatter with torn basil leaves to serve.
35 mins
4 serving
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