Toasted pita with ratatouille

Serves 4-6

30 ml (2 T) olive oil

30 g butter

120 g onion, roughly chopped

250 g butternut, cut into pieces

100 g yellow pepper, cut into pieces

100 g red pepper, cut into pieces

120 g broccoli

30 ml (2 T) finely chopped fresh herbs (parsley, thyme, oregano, basil)

1 can (410 g) chopped tomatoes

250 g cherry tomatoes

30 ml (2 T) chutney

salt and freshly ground black pepper

lettuce

4 pittas

Heat the olive oil and butter in a large saucepan and fry the onion, butternut, peppers and broccoli over high heat for a few minutes.

Stir in the fresh herbs, chopped tomatoes, cherry tomatoes and chutney and season with salt and freshly ground black pepper.

Reduce the heat and simmer for about 10 minutes or until done and fragrant.

Toast the pittas and cut them into pieces.

Top each piece with a lettuce leaf followed by a large spoonful of the ratatouille.

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