Ratatouille

2 red onions
2 cloves of garlic
3 courgettes
2 yellow peppers
Handful of button mushrooms
400g Tin chopped tomatoes
½ a bunch of fresh basil
Olive oil
1 tablespoon balsamic vinegar
Salt & Pepper to taste
½ a lemon

Peel and cut the onions, in to wedges, deseed pepper and cut peppers, courgettes into wedges, slice the garlic.
Splash of oil in a large pan and add the onions, peppers and courgettes and cook until soft but not completely cooked through. Transfer to a dish.

To the pan add garlic, basil and mushrooms plus a little more oil if needed. Gently fry then add the veg back in to the pan. Add all other ingredients including tinned tomatoes, balsamic and a good pinch of salt and black pepper.

Mix well. Cover the pan and simmer over a low heat for 30 minutes or until reduced, Add chopped basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed.

Great for freezing, can be served with Cauliflower rice.