Woman's Weekly Living Series

LOW CAL summer suppers

SUMMER RATATOUILLE

Fresh tomatoes, olives and plenty of fragrant herbs make this a vibrant and delicious dish.

PER SERVING 200 cals, 14g fat, 2g sat fat, 11g carbs

SERVES 4

1 small head of celery, roughly chopped
3 red peppers, deseeded and roughly chopped
2 onions, roughly chopped
1 small fennel bulb, roughly chopped
3tbsp olive oil
2 courgettes, roughly chopped
✣Few sprigs of fresh thyme
3 garlic cloves, thinly sliced
125g (4oz) pitted black olives
270g (9½oz) cherry tomatoes, quartered
✣Handful of flat-leaf parsley and basil leaves

1 Heat the oven to 180C/ Gas 4. Toss the celery, red peppers, onions and fennel and 2tbsp olive

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