Enliven a jacket spud with a generous topping of tasty home-made ratatouille and enjoy it either as a snack or as a light lunch served with salad.
- SERVES 4
- Preparation time 10 minutes
- Cooking time about 10 minutes
Ingredients:
- 4 large baking potatoes
- Fry Light
- Sea salt For the ratatouille
- 1 garlic clove, peeled and chopped
- 4 spring onions, trimmed and chopped
- 1 red pepper, deseeded and cut into 1cm/½in dice
- ½ courgette, cut into 1cm/½in dice
- ¼ aubergine, cut into 1cm/½in dice
- 4 tbsp canned, chopped tomatoes a large handful of flat-leaf parsley, roughly chopped salt and freshly ground black pepper
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