OVEN-ROASTED RATATOUILLE WITH FLAGEOLET BEANS

Recipe from THE VEGAN ATHLETE’S COOKBOOK.

This recipe could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. The flageolet beans boost the protein content but you can easily substitute chickpeas or any other type of beans.

From The Vegan Athlete’s Cook: Protein-rich recipes to train, recover and perform by Anita Bean

Serves 4

1 red onion, thinly sliced

2 red peppers, deseeded and sliced

2 large courgettes, thinly sliced

1 large aubergine, sliced into half-moons

2 x 400g cans flageolet beans, drained and rinsed

2 cloves of garlic, crushed

A handful of basil leaves, torn

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

1 tbsp balsamic vinegar

2 x 400 g cans chopped tomatoes

To serve:

300g Focaccia bread

Preheat the oven to 200 °C/fan 180 °C/gas mark 6.

Put the onion, peppers, courgettes, aubergine, chickpeas and garlic in a large roasting tin. Season generously with salt and freshly ground black pepper. Add the olive oil and balsamic vinegar and toss so that the vegetables are well coated in the oil. Tip in the tomatoes and spread out evenly to cover the vegetables.

Transfer to the oven and roast for about 30 minutes. Stir and return to the oven for a further 30 minutes. Serve hot or cold with wedges of focaccia bread or cooked couscous.