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Roasted Vegetable Ratatouille

Servings: 4


2 medium courgettes

1 heaped tsp coriander seeds, crushed

3 tbsp extra virgin olive oil

freshly milled black pepper

1 small aubergine

1 rounded dessertspoon salt

450g ripe Italian tomatoes or any other red tomatoes

1 small red pepper, de-seeded and cut into 1 in (2.5 cm) squares

1 small yellow pepper, de-seeded and cut into 1 in (2.5 cm) squares

1 medium onion, peeled and chopped into 1 in (2.5 cm) squares

2 large garlic cloves, finely chopped

1 handful fresh basil leaves, or 1 x 15 g pack


  1. Pre-heat the oven to its highest setting.
  2. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper.
  3. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges.
  4. Serve straight away.

** Great with fish, seafood, chicken, pork, beef served with pasta, rice, quinoa, polenta or gnocchi. **

Allergens: None

Make sure to check back on our Blog to learn more recipes, which can be part of  a diet to help you balance and support your bodily systems to promote good health. If you would like further information about how you can ensure a healthy diet, and reach optimal health don’t hesitate to reach out and get in touch with us here at Health 4 U. Or you can book an appointment with Sinéad through our online booking platform, and together we will help you understand and take control of your heart health.

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