Actifry Ratatouille

Well, it’s been a while since I last posted a recipe. Been back at work full time for two months and mainly living off steak and veg or grilled meats and salad! Too boring to blog about! But tonight I threw in some delicious fresh veg I got from the markets and whipped up a seriously yummy and ridiculously easy batch of ratatouille in the actifry. I cannot believe how yummy my dinner was!

INGREDIENTS

. 3 zucchini, sliced thickly
. 1 eggplant, roughly chopped
. 1/2 red capsicum, chopped
. 1/2 green capsicum, chopped
. 1/2 red onion, sliced
. 1 tspn mixed Italian herbs
. 1 actifry tbsn olive oil
. 1 400 ml tin diced tomatoes

METHOD

1. Throw in veg, oil and herbs and cook for 20 minutes
2. Add tinned tomatoes and cook another 10 min or until tender

This was easy, nutritious and tasty. Loving my actifry!

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Baked Ratatouille Vegetables

Ratatouille Baked Veg

Ratatouille Baked Veg

Since going ‘Primal’ hubby and I have really been into our baked veg! So easy and tasty. This Ratatouille style concoction was fantastic with grilled lamb cutlets.

Simply toss in a pan some baby Japanese eggplant, sliced capsicum, red onion, sliced zucchini and a handful of cherry tomatoes with some olive oil, sea salt and herbs (I used thyme, rosemary and sage) and roast in a hot oven for approximately 1/2 an hour until done. Very yummy 🙂 if you can tolerate cheese then some feta goes really well crumbled over the top.

The best thing about leftover veggies is they make a healthy breakfast. I ate these witha boiled egg – bliss.