Ratatouille Salad

A warm salad suitable for vegetarians and also ideal as a creative side dish.
2 red peppers
1 yellow pepper
2 green courgettes
2 red onions
2 vine tomatoes
4 tsp balsamic vinegar
4 tbsp olive oil
12 basil leaves
sea salt
black pepper

1 egg white
Cut and seed the peppers into roughly 1.5 cm pieces and thinly slice the onions. Cut the courgettes into quarters lengthways discarding any loose seeds and then chop into small chunks. Quarter the tomatoes and remove the seeds.

Cut out a sheet of SAGA Cooking Paper in the shape of the casserole dish but about 2 cm larger. Place the onion slices into the dish and sprinkle with balsamic vinegar. Layer the courgettes, basil leaves, peppers and tomato pieces on the onions. Season to taste with salt and pepper, and drizzle with olive oil. Brush the edges of the cooking paper with the egg white, place it over the dish and seal it by folding the paper over the rim of the dish and pressing firmly all round. Cook in the oven at 170°C (190°C) for 20-30 minutes. Remove the cover at the table and stir the vegetables gently before serving. Serve the ratatouille with mild garlic and almond dip.

TOP TIP: Instead of keeping the paper lid in place with egg white, cut a slightly larger piece of paper and secure with cooking string.