Vegan Stuffed Sweet Potato

Method

1. Pre-heat the oven to 180°C - 350°F - Gas Mark 4 and line a baking tray. 
2. Wash and dry the sweet potato and prick all over with a fork. Drizzle with the oil and massage all over then sprinkle with the salt. Place in the oven and bake for 40 minutes.
3. During the last 10 minutes of cooking prepare the ratatouille. Heat the oil in a small pan over medium heat. Add the onions and cook for 2 - 3 minutes. 
4. Add the garlic and cook for 1 minute then add the zucchini and capsicum and cook for 2 more minutes.
5. Reduce heat to medium low and add the tomato, basil and thyme with 1 tablespoon of water. Simmer gently until all vegetables are cooked through, approx. 5 minutes. 
6. Stir the balsamic vinegar, lemon zest and salt into the pan and season to taste with pepper. 
7. Remove the sweet potato from the oven and slice down the middle, gently push apart creating a hollow in the centre. Spoon the ratatouille into the sweet potato and serve.