Salt and black pepper to taste
Ingredients for the Topping
2 tbsp breadcrumb
1 tbsp vegetarian Parmesan
1 tbsp basil leaves
Preheat the oven to 375F.
Heat the oil in a large sauté pan on a medium to high heat and brown the pepper, eggplant and zucchini then set aside. Fry the onion gently until softened then add the garlic, browned vegetables, vegetable stock, red pepper flakes, sundried tomato puree, balsamic vinegar and sugar and heat gently for 5 minutes.
Stir in the Quorn Tenders, tomatoes, basil leaves, black olives and capers and season then bring to the boil and simmer for a further 5 minutes. Pour into an ovenproof dish.
Mix the topping ingredients together and sprinkle over the ratatouille. Bake for 15-20 minutes until golden brown.
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