The spring is definitively here which in my case means loads more veggie based meals. Not only because I want to trim down a bit for summer but also because I actually fancy lighter meals, that are quick, easy, and tasty. You will be pleased to know my clean eating ratatouille recipe is no different.
This clean eating ratatouille recipe is perfect for a simple, quick supper as you can store it in an airtight container in the fridge for up to 3 days. It is a lovely rustic vegetable stew and goes well with brown pasta or brown rice, or as a filling in your wrap or pitta bread. With regards to the veggies feel free to use any peppers you have, the same goes for tomatoes, but I love vine tomatoes or those big “beefy” ones the most. You could also add aubergine, but I didn’t because I simply can’t stand its texture. Instead I used 2 big onions because they add a lot of natural sweetness. If you can experiment with spices and herbs. I have made this dish in the past with loads of marjoram, fennel and even added some thyme and it worked beautifully.
- 2 medium courgettes, cut into chunks
- 1 tin peeled tomatoes
- 2 fresh medium tomatoes
- 1 yellow pepper, cut into chunks
- 1 green pepper, cut into chunks
- 2 onions
- salt and pepper for seasoning
- 1 tbsp coconut oil for frying