This ratatouille and lamb as fresh, flavourful and healthy as it looks. A hearty low-carb meal with basil pesto to add that perfect zingy touch.
Ratatouille & lamb salad
Lamb and ratatouille with pesto dressing
1.Preheat oven to 200°C/400°F. Oil two large shallow baking trays.
2.Combine eggplant, zucchini, onion, capsicums, tomatoes, garlic and oil in a large bowl. Season. Divide vegetables between trays. Roast, uncovered, for 25 minutes or until vegetables are tender, turning occasionally.
3.Meanwhile, make pesto dressing.Blend or process ingredients until smooth. Season to taste.
4.Cook lamb in a heated large non-stick frying pan over medium-high heat for 5 minutes each side or until browned and cooked as desired. Remove from pan; rest, covered, for 5 minutes before slicing thickly.
5.Serve lamb, vegetables and cheese on a large platter; drizzle with dressing.