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Yorkshire Recipes

Oven Roasted Ratatouille
If there is a positive side to winter, it’s definitely the food
A Mediterranean medley of locally grown produce at its very best!

by Annie Stirk
Serves 4

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Preperation time 15 minutes
Cooking time 35 - 40 minutes

Olive oil
2 red onions, sliced
4 cloves garlic, crushed
2 yellow peppers, de-seeded and sliced
2 red peppers, de-seeded and sliced
4 medium courgettes
450g/1lb plum tomatoes, halved
2 sweet potatoes, peeled and diced
300mls/1/2pint passata
Good handful of torn basil leaves
Handful fresh thyme
Roasting tin

1. Peel and dice the sweet potato and parboil for a few minutes. Drain well
2. Prepare and slice/dice all the rest of the vegetables and place in a roasting tin or ovenproof dish along with the drained sweet potato
3. Scatter over the fresh thyme
4. Scatter the garlic over and sprinkle generously with olive oil
5. Oven roast at Gas 6/200C for 25 minutes or until the vegetables are beginning to soften and caramelize
6. Pour over the passata and return to the oven for a further 10 - 15 minutes until the mixture is bubbling and hot
7. Garnish with torn basil leaves

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