Sweet potato jackets with beetroot ratatouille recipe | Sainsbury`s Magazine
Load your sweet potatoes with this ratatouille, which has a seasonal spin, using beetroot in lieu of the more summery aubergine and courgettes. Vegetable skins are an excellent source of fibre
Ingredients
- 1kg beefsteak or large tomatoes on the vine, halved
- 3 red peppers, deseeded and thinly sliced lengthways
- 1 bunch of raw beetroot, trimmed, scrubbed and cut into thin wedges
- about 7 tbsp extra-virgin olive oil
- 2 large red onions, sliced
- 4 garlic cloves, thinly sliced
- 6 x 200g orange-fleshed sweet potatoes, ends trimmed
- 2 handfuls of flat-leaf parsley, coarsely chopped
- 180g vegetarian feta, coarsely crumbled
- 60g pumpkin seeds lemon wedges, to serve
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