BAKED RAINBOW RATATOUILLE

THIS rainbow-coloured ratatouille is packed with a whole range of phytonutrients. SERVES 4 4 beetroots 4 sweet potatoes 3 red onions 2 courgettes 1 fennel bulb

1 small pumpkin (or ½ butternut squash), deseeded and quartered 2 yellow peppers 250ml homemade tomato sauce (see below) 1 tsp Maldon sea salt 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 fresh basil, leaves only, chopped

1 tbsp fresh oregano leaves, chopped (or 1 tsp dried)

6 medium-sized fresh tomatoes, chopped 400g tin chopped organic tomatoes 1 tbsp balsamic vinegar TO MAKE the tomato sauce, fry the onion gently in the olive oil for 6-7 minutes until soft and golden. Stir in the garlic, basil and oregano, followed by the fresh and tinned tomatoes and vinegar. Season with a pinch of salt and pepper and simmer for 15-20 minutes. Blend briefly and set it aside (it will keep in the fridge for about five days). Preheat the oven to 190c/fan 170c/ gas 5. Cover the bottom of a baking dish with your tomato sauce (you only need half of it for this recipe). Cut all the vegetables into 1cm slices, except the courgette and peppers, which need to be 2cm. Starting from the outer edge of the dish, arrange the veg by colour: slices of beetroot, then sweet potato, courgette and so on, until you fill it. Season with salt and pepper and drizzle the olive oil over the surface. Bake for 30-40 minutes. This works well with steamed kale or a large green salad and avocado.