I used a few wrinkly peppers, tomatoes, our teeny courgettes growing in the garden and some stale bread to make this delicious bake showing that food should never be wasted.
Adding a range of vegetables not only adds flavour, different textures and colour but most importantly, provides a wider variety of nutrients.
Peppers are a rich source of vitamin C, E and B6 and again have anti-cancer properties.
Onions of all types (standard, red, shallots, leeks and spring onions) contain vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, help to lower bad LDL cholesterol and raise good HDL cholesterol thus reducing the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Cooking tomatoes concentrate the compounds making it easier for the body to absorb it. Also, adding fat (as in olive or vegetable oil) boosts the absorption further.
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