Heat oven to 200C/180C fan/gas 6.
Scatter the onions in a roasting tin,
season and roast for 25 mins, stirring
occasionally, until charred and softened.
Repeat with the peppers for 20 mins,
then the courgette for just 15 mins.
Heat a non-stick frying pan. Slice the
aubergines into 2-3cm thick rounds and
arrange in the pan (only cut what you
can fit in your pan at a time – cooking
freshly cut slices in batches should
prevent them going brown). Cook over
a high heat until charred on both sides,
then remove to a microwave-proof plate.
Repeat in batches until all are nicely
crisped and browned. Cover the plate
with cling film, poke in a couple of holes,
then microwave the aubergines on High
for about 5 mins until soft. You may need
to do this in batches. Quarter the slices,
or cut into chunks. (Because you’re
frying without oil, they’ll burn before
they’re cooked through, so finishing in
a microwave is ideal. If you don’t have
one, just add to the sauce for the final
10-15 mins simmering, but they may
break up a bit.)
While roasting the veg, put the garlic
in the non-stick frying pan or a large pan
with a small glass of water. Simmer until
the water is nearly gone, then tip in the
cherry and chopped tomatoes, sugar,
vinegar and plenty of seasoning. Simmer
for 20 mins until thickened and saucy.
Taste for seasoning, then turn off and
combine with the veg. Cool, divide into
10 portions and freeze.
To serve as Greek veg bake with feta (serves 1, prep 10 mins, cook 15 mins): Stir herbs through 1 serving defrosted
ratatouille and tip into a small dish.
Sprinkle with breadcrumbs, then add
feta with a pinch
more herbs. Bake at
200C/180C fan/gas 6 for 15 mins if
defrosted, or 25-30 mins from frozen.
Toss Baby Gem leaves
with spring onion,
cucumber and lemon juice. Serve with the bake.
Per serving: 236 kcals, protein 13g, carbs 34g, fat 5g, sat fat 3g, fibre 10g, sugar 20g, salt 1.0g
To serve as veggie chilli jackets (serves 1, prep 5 mins, cook about 1hr): Bake potato in the oven. Add a few
tbsp water to a pan with cumin seeds and chilli powder.
Simmer, and just before the water
evaporates, stir in 1 serving of defrosted
ratatouille. Heat through, then stir in coriander.
Halve the potato, top with veggie chilli
and Greek yogurt. Serve with rocket leaves dressed
with lemon juice.
Per serving: 270kcals, protein 14g, carbs 50g, fat 3g, sat fat 0g, fibrew 12g, sugar 20g, salt 0.4g
To serve as cheesy stuffed peppers (serves 2, prep 15 mins, cook 20 mins): Halve peppers down the stalks and scrape out
any seeds. Divide 1 serving of
defrosted ratatouille between
the pepper halves. Grate over cheddar, then bake for 15-20 mins at
200C/180C fan/gas 6. Serve with
broccoli and spinach tossed
with balsamic vinegar.
Per serving: 173 kcals, protein 12g, carbs 21g, fat 4g, sat fat 2g, fibre 10g, sugar 20g, salt 0.4g