One-Pan Ratatouille
6 People
145 Cals
One-Pan Ratatouille
6 People
145 Cals
About the recipe
If you're looking for a simple, nourishing meal that's bursting with Mediterranean flavour, this One-Pan Ratatouille is one of my all-time favourite recipes. It's colourful, comforting and packed with beautiful vegetables that slowly cook down into a rich, rustic tomato sauce. Whether you enjoy it on its own, spooned over creamy polenta, tossed through pasta or served with crusty sourdough, it's the kind of wholesome meal you'll find yourself making again and again.Inspired by the traditional French classic from Provence, this easy ratatouille celebrates the natural sweetness of eggplant, zucchini, capsicum, tomatoes, onions and fresh basil. Roasting the vegetables before finishing them in the oven creates incredible depth of flavour, while keeping the recipe wonderfully simple. It's a true one-pan meal that's perfect for busy weeknights, effortless entertaining or meal prep for the days ahead.One of the reasons I love Mediterranean-style cooking is that it relies on real, seasonal ingredients rather than complicated techniques. Rich in colourful vegetables, extra virgin olive oil and fragrant herbs, this style of eating has long been associated with healthy ageing, heart health and overall wellbeing. Every serve is naturally rich in dietary fibre, antioxidants, vitamins and protective plant compounds that help nourish your body while delivering incredible flavour.This recipe is naturally gluten-free, vegetarian and easy to adapt for almost every way of eating. Stir through chickpeas, cannellini beans or butter beans for extra plant protein and fibre, top with creamy feta or grilled haloumi, or serve alongside grilled fish or chicken for a complete Mediterranean-inspired meal. Leftovers are just as delicious the next day and make a wonderful filling for vegetable lasagne, toasted sandwiches, baked potatoes or grain bowls.Simple food. Real ingredients. A healthier, happier life. That's exactly what this beautiful ratatouille is all about.
Nutrition Per Serving
145
Calories
6g
Fat
1g
Saturates
11g
Sugars
205mg
Salt
8g
Protein
23g
Carbs
9g
Fibre
Ingredients
- 2 tbsp extra virgin olive oil
- 3 red onions sliced
- 4 cloves garlic sliced
- 1 medium eggplant peeled and cut into generous chunks
- 3 red capsicums roughly chopped
- 3 small to medium zucchini cut into thick rounds
- 2 x 400 g tins whole cherry tomatoes
- 2 bay leaves
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- Sea salt and freshly ground white pepper
- Large handful fresh basil leaves torn
TO SERVE, your choice
- Aged balsamic vinegar or balsamic glaze
- Crumbled feta grilled haloumi, Gruyère or freshly grated Parmesan
- Chickpeas cannellini beans or butter beans
- Warm crusty sourdough
- Cooked pasta creamy polenta or steamed rice
- Extra fresh basil
Method
- Preheat the oven to 180°C (350°F) fan-forced
- Place the eggplant onto a large baking tray. Drizzle with a little olive oil, season lightly with sea salt and roast for 20 minutes, or until tender and lightly golden.
- Meanwhile, heat a generous splash of olive oil in a large heavy-based saucepan or casserole dish over medium heat.
- Add the onions with a pinch of sea salt and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelised.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the zucchini, capsicum, roasted eggplant, whole cherry tomatoes with their juices, bay leaves and thyme.
- Season generously with sea salt and freshly ground white pepper.
- Bring to a gentle simmer on the stovetop, cover with a lid and transfer to the oven.
- Bake for 30 minutes, then remove the lid and continue cooking for a further 25–30 minutes, allowing the vegetables to become beautifully tender and lightly caramelised and the sauce to reduce.
- Remove from the oven and discard the bay leaves. Fold through the fresh basil.
- Finish with a drizzle of aged balsamic and top with your choice of crumbled feta, grilled haloumi, Gruyère or Parmesan.
- Serve straight from the pan with warm crusty sourdough, or spoon over pasta, creamy polenta or steamed rice.
FOR EXTRA PROTEIN
Stir through a drained can of chickpeas, cannellini beans or butter beans during the final 10 minutes of cooking for a hearty plant-based meal. TERESA'S TIP
Ratatouille tastes even better the next day as the flavours continue to develop. Enjoy leftovers tossed through pasta, layered into a vegetable lasagne, spooned over toasted sourdough, or served alongside grilled fish or chicken for an easy Mediterranean-inspired meal.
Stir through a drained can of chickpeas, cannellini beans or butter beans during the final 10 minutes of cooking for a hearty plant-based meal. TERESA'S TIP
Ratatouille tastes even better the next day as the flavours continue to develop. Enjoy leftovers tossed through pasta, layered into a vegetable lasagne, spooned over toasted sourdough, or served alongside grilled fish or chicken for an easy Mediterranean-inspired meal.
