Sheet-pan ratatouille

SERVES 4 PREP AND COOK TIME 50 MINUTES VEGAN + EGG FREE + NUT FREE

2 medium zucchini, sliced

2 medium eggplants, sliced

1 medium red capsicum, sliced 1 medium yellow capsicum, sliced 1 small brown onion, finely chopped 6 garlic cloves, crushed

¼ cup (60ml) olive oil

2 teaspoons dried thyme

400g can crushed tomatoes Chargrilled bread slices, Greek fetta and fresh thyme sprigs for serving

1 Preheat the oven to 200°C (180°C fan-forced).

2 In a bowl, combine the zucchini, eggplant, capsicums, onion and garlic with the olive oil, thyme and a generous seasoning of salt and freshly ground pepper.

3 Spread the tomatoes out on a large oven tray as a base and top with the vegetables. Roast for 40 minutes or until the vegetables are tender.

TO SERVE: Spoon ratatouille onto chargrilled bread slices. Top with crumbled fetta and thyme.