SUMMER RATATOUILLE
Fresh tomatoes, olives and plenty of fragrant herbs make this a vibrant and delicious dish.
PER SERVING 200 cals, 14g fat, 2g sat fat, 11g carbs
SERVES 4
✣1 small head of celery, roughly chopped ✣3 red peppers, deseeded and roughly chopped ✣2 onions, roughly chopped ✣1 small fennel bulb, roughly chopped ✣3tbsp olive oil ✣2 courgettes, roughly chopped ✣Few sprigs of fresh thyme ✣3 garlic cloves, thinly sliced ✣125g (4oz) pitted black olives ✣270g (9½oz) cherry tomatoes, quartered ✣Handful of flat-leaf parsley and basil leaves 1 Heat the oven to 180C/ Gas 4. Toss the celery, red peppers, onions and fennel and 2tbsp olive oil together on a baking tray. Roast for 10 mins, then add the courgettes and thyme, tossing to coat in the olive oil,…
