Sweet Potato Ratatouille

I recently received some beautiful purple sweet potatoes in my vegetable delivery. It was a chilly night, and I had a hankering for something comforting, but colourful. This is my take on the traditional ratatouille - the perfect filling meal for chilly evenings!

Ingredients
1 orange sweet potato
1 purple sweet potato
1 large courgette (zucchini)
3 cloves garlic
1 shallot
1 large tomato
Herbs and seasoning to taste- I used some smoked black pepper and some gorgeous low sodium table blend seasoning by Mrs Dash

Method
Pre-heat the oven to 420°F/215°C
Thinly slice all the ingredients
Place alternating slices of each vegetable (both potatoes, courgette, tomato, and shallot) in a large baking dish
Squeeze in the sliced garlic at random between slices of vegetables
Season, then cover the baking dish with foil.
Bake for 30-40 minutes, until tender.

I served with some Tuscan kale which I baked alongside the ratatouille in the baking dish, but this would work well as a side to a Seitan or Poultry main, or as a main dish with a side of sauteed mushrooms, or tomatoey baked butter beans.