If you are looking for a veggie packed meal, with lots of uses, then give this Easy Ratatouille a try. A classic French dish that is bursting with flavour, it's a simple one pot vegetarian dinner that is great for feeding a crowd, or freezing leftovers.
This is healthy comfort food at its finest. Chunky vegetables in a rich tomato sauce, with plenty of herbs. Serve it with chunks of crusty French bread or on top of pasta or rice. This is a nutrient dense meal, with plenty of flavour. Keep it vegan, or add cheese on top.
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Why should you try it?
- One pot recipe
- Veggie packed
- Less than 250 calories per portion
- Vegan
- Lots of different ways to serve it
Step by step
One: Put the oil in a pan and add all the vegetables and gently cook for 5 minutes.
Two: Add the rest of the ingredients and put a lid on the pot and simmer for 15 minutes.
What is ratatouille?
Ratatouille is a traditional dish from Provence, France. It’s a delicious stew of vegetables like courgette, aubergine, tomatoes, and peppers. There are lots of ways to adapt it, but those are the vegetables that you would traditionally find in it.
The sauce is made of canned tomatoes, a little lemon juice and plenty of garlic and herbs. You want to make sure that you use a really good quality can of tomatoes, as you will honestly taste the difference. Cheaper cans can be really watery. You could use fresh tomatoes and grate them or finely chop them.
Traditionally, all of the vegetables would be cooked individually in olive oil (so that they are all cooked properly) and then combined together and simmered in the sauce. However, we love that this can all be done in one pot. You could also roast all the vegetables and then finish them in the sauce.
What vegetables to add
There really is no rule when it comes to making ratatouille, apart from that it should have a tomato base, so that means that whatever vegetables you have, put them in and it will taste great. It is also all cooked in one pot, so throw everything in, season it, put a lid on it and simmer it until it is ready.
What to serve it with
We had ours with just some crusty French bread, but it also goes really well with some pasta and topped with feta. But there is leftovers and that will be going on a baked potato tomorrow. It would be good on rice too. Just put it on everything - it has so many uses!
FAQs
Cool to room temperature, and then divide among shallow, airtight containers. You can keep it this way in the fridge for up to a week or it will be good in the freezer for up to three months.
To reheat the ratatouille, make sure that it has fully defrosted and then heat through in a pan. If the vegetables have gone a little mushy from being frozen, you could always blend everything up and use it as a pasta sauce with a splash of balsamic and a generous amount of shaved Parmesan.
Extra tips
- Add some protein by serving a runny poached egg on top.
- You can use any vegetables you have, but chunky ones work best.
- This is delicious served with crusty French bread. However leftovers are also good on pasta, rice or a baked potato.
- If you want to have a caramelised flavour to the vegetables, then roast them all together, and then finish them off in the sauce on the hob (stove top).
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Recipe card
Ratatouille
Ingredients
- 1 tbsp olive oil
- 0.5 yellow pepper diced
- 0.5 red pepper diced
- 1 small aubergine (eggplant) diced
- 1 red onion cut in the eights
- 1 courgette (zucchini) diced
- 2 tomatoes quartered
- 1 carrot peeled and diced
- 400 g can plum tomatoes
- 0.5 Lemon (juice only)
- 4 tbsp fresh basil chopped
- 1 tbsp dried oregano
- 2 garlic cloves crushed
- 1 pinch sea salt and black pepper
Instructions
- Put the oil in a pan and add all the vegetables and gently cook for 5 minutes.
- Add the rest of the ingredients and put a lid on the pot and simmer for 15 minutes.
Notes
- Add some protein by serving a runny poached egg on top.
- You can use any vegetables you have, but chunky ones work best.
- This is delicious served with crusty French bread. However leftovers are also good on pasta, rice or a baked potato.
- If you want to have a caramelised flavour to the vegetables, then roast them all together, and then finish them off in the sauce on the hob (stove top).
Deanna
This looks SO delicious, it would be so good to make the night before and take to work for my lunch! At 137 calories you can't go wrong at all!!!