Ratatouille with Red Chili Bean Salsa

Ingredients:
1 green pepper
1 yellow pepper
1 red pepper
1 onion
1 clove garlic
1 zucchini
1 tsp olive oil
1 can (400g) chopped tomatoes
1/2 can (425g) chili beans
4 cherry tomatoes
2 Tbsp Creme Faiche

Directions:
Preheat oven to 400 F or 200 C.
Halve, core, and de-seed peppers; then cut into large chunks.
Peel and cut onion into wedges.
Crush garlic.
Cut zucchini into chunky slices.
Place all of the above on a baking sheet or a casserole dish.
Cook in oven for about 20 mins until softened and beginning to char on the edges.
Then transfer veggies into a large saucepan. Add the canned/chopped tomatoes and heat through.
To make the salsa, place the chili beans into another saucepan.
Chop the cherry tomatoes and add to beans.
Heat through and serve with veggies and a spoonfull of creme fraiche to finish.

Prep Time: 40 mins

Serves: 2

Variations: I used the whole can of beans and omitted the creme fraiche. I also added a couple more cherry tomatoes. I only halved them, but it would be good with them cut into smaller pieces. We liked it much better when we added a lot of the bean salsa to our plate.

Source: Somerfield magazine, May 2008

Marcos' Rating: 4.5 (He had seconds, but only because it was there. He said he'd be fine if I never cook this again. LOL)