Roasted Mediterranean ratatouille
- Jun 2, 2022
- 2 min read
Updated: Apr 1
One of my all time favourites for versatility and bang-for-buck. A simple, veggie-packed ratatouille that I always have in my freezer. Spoon it on as a side alongside grilled chicken or fish, stir through pasta or on top of a baked potato with feta for an easy midweek dinner or serve with a fried egg or halloumi for breakfast. Freezes great and reheats beautifully, for days when you want something nourishing without starting from scratch.
Total time to make : 50 minutes Time to prep : 10 minutes
Time to cook : 40 minutes
Servings : 6
Ingredients
4 tbsp olive oil
2 garlic cloves, minced
1 onion, finely diced
2 peppers (any colour), diced
1 aubergine, diced into cubes
2 courgette, diced into cubes
1 tbsp thyme (dried or fresh)
2 x 400g tin diced tomatoes
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tsp caster sugar
Handful of fresh basil
Salt and pepper, to season
Method
Preheat a fan oven to 200ºC.
Spread the aubergine and courgette in an even layer in a roasting tin(s). Drizzle with 2 tbsp olive oil, season with a generous pinch of salt and scatter over the thyme. Toss to coat, then roast for 30 minutes until golden.
Meanwhile, heat 2 tbsp olive oil in a heavy-based saucepan over a medium heat. Add the onion and cook until softened (~5 mins), then add the garlic and diced peppers. Cook, stirring occasionally, until everything is soft. Remove from the heat until the roasted vegetables are ready.
Once roasted, add the aubergine and courgette to the saucepan along with the tinned tomatoes, tomato purée and a generous pinch of salt. Bring to the boil, then reduce to a simmer, cover and cook for 30 minutes.
Remove from the heat, stir through the balsamic and sugar, then tear in a handful of basil. Stir to combine, then taste and adjust the seasoning as needed.
Nutritional Information
(per serve)
175 calories
4g protein, 20g carbs, 9g fat
Good to know:
Vegan, GF and DF
You can also blend it for a silky smooth sauce, or leave it chunky depending on how you’re serving it.
Fridge: Up to 4 days in an airtight container.
Freeze: Up to 6 months. Defrost overnight in the fridge.
Reheat: Gently on the hob or in the microwave until piping hot.
