Baked rainbow ratatouille

(SERVES 4)

4 beetroots

4 sweet potatoes

3 red onions

2 zucchinis

1 fennel bulb

1 small pumpkin (or ½ butternut pumpkin), deseeded and quartered 2 yellow capsicums

250ml tomato sauce (see below) Freshly ground black pepper 2 Tbsp olive oil

For the tomato sauce:

2 Tbsp olive oil

1 medium onion, sliced 2 garlic cloves, chopped Bunch of fresh basil, leaves

only, chopped

1 Tbsp fresh oregano leaves,

chopped (or 1 tsp dried) 6 medium-sized fresh

tomatoes, chopped

400g can chopped organic

tomatoes

1 Tbsp balsamic vinegar

To make the tomato sauce, place a saucepan over a medium heat, add the oil and fry the onion gently for 6-7 minutes until it’s soft and golden. Stir in the garlic, basil and oregano, followed by the fresh and canned tomatoes and vinegar. Season with a pinch of salt and pepper and let simmer for 15-20 minutes. Blend it briefly and set it aside.

Preheat the oven to 190°C. Liberally cover the bottom of a large baking dish with your tomato sauce (you only need about half of it for this recipe). Cut vegetables into 1cm slices, except the zucchinis and capsicums, which need to be thicker (more like 2cm). Starting from the outer edge of the dish, arrange vegetables by colour: beetroot, then sweet potato, zucchini and so on until you fill it. Season with black pepper and drizzle the olive oil over the surface.

Bake it for 30-40 minutes.

Note: For a complete meal, DL’s dietitian suggests serving this with 100g cooked white fish or skinless chicken breast. She also recommends reducing the carbs and analysed the recipe using four small sweet potatoes and 500g butternut pumpkin.