Ratatouille with Vegan Basil Pesto Croutons

Ingredients

• 190 g Vegan Basil Pesto
• 1 Red Onion
• 25 g Basil
• 3 Clove Garlic
• 1 Aubergine
• 2 Courgette
• 1 Bell Pepper
• 1 Yellow Bell Pepper
• 400 g Chopped Tomatoes
• 128 g Sourdough
• Salt
• Olive Oil

Instructions

1. 1

   Preheat your oven to 200°C.

2. 2

   Tear the sourdough into roughhewn 2cm cubes and place onto a baking tray large enough that they’re all well spaced out. Drizzle generously with olive oil and a pinch of salt and bake in the oven for 10 mins.

3. 3

   After 10 mins, remove the bread, add half the jar of Sacla’ Vegan Basil Pesto to the tray and toss well. Return to the oven for 5 mins.

4. 4

   Dice the aubergine into roughly 2cm cubes and brown off in a large pan over a medium-high heat with a good pinch of salt. Set aside.

5. 5

   Dice the courgette into roughly 2cm cubes and repeat, browning off in the pan with a pinch of salt. Set aside.

6. 6

   Repeat the same process with the peppers.

7. 7

   Finely dice the red onion and cook over a medium heat with a glug of olive oil until softened but not browned. Finely chop the garlic, add it to the pan, and cook for a minute. Add in your chopped tomatoes before roughly chopping half of the basil and adding that, too. Simmer for 10 mins.

8. 8

   Return the vegetables to the pan and cook for another 5 mins.

9. 9

   Transfer the vegetables to a big serving dish, scatter the croutons over the top and top with the rest of the basil, the remaining Sacla’ Vegan Basil Pesto and a drizzle of olive oil.