Name: Roast Ratatouille Penne Bake with Crunchy Seeds
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 bunch of basil, chopped; a good pinch of saffron strands; 3 tbsp pine nuts; 1 red pepper; 2 tsp crushed coriander seeds; 1 aubergine/eggplant; sea salt and freshly ground black pepper; 6 tbsp mixed seeds, including sunflower, pumpkin, linseed/flaxseed, chia and hemp; 1 large courgette/zucchini; 1 yellow pepper; 3 tbsp olive oil, plus extra for rubbing; 50 g/1¾ oz/½ cup grated Parmesan cheese; 1 bulb of garlic; 300–400 g/10½–14 oz penne pasta (any type is fine – whole-wheat, spelt, gluten-free, etc.); 2 tbsp balsamic vinegar; 1 red onion; 400 g/14 oz ripe plum tomatoes, quartered; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Ratatouille is such a simple way of getting plenty of veg into your diet and roasting them in a large pan means you can cook plenty at one time. It makes a great side dish but to serve as a main meal I like to toss the ratatouille into pasta and bake in the oven, topped with a super-healthy mix of seeds and Parmesan. You can buy mixed bags of seeds, which are perfect for this recipe and can save you the cost of having to buy individual bags.