Roasted Ratatouille
4 People
147 Cals
Roasted Ratatouille
4 People
147 Cals
About the recipe
This is the recipe that makes people lean in, ears shaking, asking “what’s in this?” — and for good reason. My Roasted Ratatouille is my signature way of cooking vegetables: slow-roasted until sweet, collapsed and deeply flavourful, then finished with balsamic and lots of fresh basil. It’s simple, rustic, and quietly brilliant.Unlike stovetop ratatouille, roasting transforms the vegetables, intensifying their natural sweetness while keeping everything light, fresh and vibrant. It’s a cook-once, eat-all-week kind of recipe — just as good warm straight from the oven as it is cold the next day, making it perfect for meal prep, entertaining, or effortless everyday eating.From a health point of view, this dish ticks all the boxes. It’s naturally high in fibre, rich in antioxidants, heart-healthy, and blood-sugar friendly, thanks to olive oil, slow-roasted vegetables and minimal processing. It’s a purely delicious Mediterranean dish that's anti-inflammatory and incredibly nourishing — the kind of food that leaves you feeling satisfied and feeling good all over.What I love most is its versatility. Serve it as a main, a side, or a base to build endless meals: Fold through white beans or tuna for extra protein. Toss with gluten free short pasta and finish with whipped ricotta for a cheats’ lasagne. Spoon over toasted sourdough or focaccia with ricotta for breakfast or lunch Make a cheat's pizza and top warmed flatbread / pitta with whipped ricotta or cottage cheese and the ratatouille, fresh basil leaves and a generous grating of parmesan. This roasted ratatouille will genuinely change how you cook vegetables — once you try it, it becomes part of your weekly rhythm.
Nutrition Per Serving
147
Calories
5g
Fat
1g
Saturates
9g
Sugars
19mg
Salt
9g
Protein
20g
Carbs
8g
Fibre
Ingredients
INGREDIENTS
- 5 small zucchinis cut into slices
- 2 red onions peeled and cut into thick slices
- 2 red capsicums cut into large chunks
- 400 g tomatoes use baby or Roma tomatoes
- 2 cloves garlic
- 1 - 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons good quality aged balsamic or balsamic reduction – add one first then adjust to taste
- handful fresh basil leaves
EMBELLISHMENTS
- tinned tuna white beans, boiled eggs, ricotta, fresh buffalo mozzarella, cottage cheese, good bread.
Method
- PREHEAT your oven to 190°C, fan forced.
- COMBINE zucchini, onion, capsicum, tomatoes and garlic into a baking dish and lightly coat with olive oil.
- ADD a good pinch of salt and some pepper.
- ROAST for 40 - 45 minutes or until vegetables have collapsed and look amazing. Turning once or twice during the cooking process.
- REMOVE from the oven and gently drizzle over aged balsamic. Scatter over basil.
- SIT for 10 minutes to allow the flavours to marry.
- SERVE at the table in the dish and enjoy.
- I LOVE to top mine at room temperature with soft goat’s feta, grilled halloumi or some burrata.
Notes & Inspiration
Cook once, eat all week: This roasted ratatouille keeps beautifully in the fridge for up to 4–5 days and actually tastes better the next day as the flavours develop. Enjoy it warm, at room temperature or straight from the fridge.
Pump up the protein: Fold through drained white beans, chickpeas or lentils, or top with tinned tuna, sardines, grilled chicken or a soft-boiled egg for a more substantial meal.
Cheat’s lasagne (a favourite): Stir the ratatouille through cooked short pasta, spoon into a baking dish, top with whipped ricotta or béchamel, finish with a little parmesan and bake until golden and bubbling.
Breakfast, lunch or dinner: Pile onto toasted sourdough or focaccia spread with ricotta, cottage cheese or goat’s feta. Add a fried or poached egg and you’ve got an effortless, nourishing breakfast.
Make it luxe: Finish with buffalo mozzarella, burrata or grilled halloumi, extra basil and a drizzle of good olive oil just before serving.
Season to taste: Start with 1 tablespoon balsamic, then adjust at the end. Aged balsamic or a balsamic reduction adds depth and gentle sweetness without overpowering the vegetables.
Serve it simply: This dish is stunning brought straight to the table in the roasting dish — rustic, generous and made for sharing.
Seasonal swaps: Eggplant works beautifully here, so feel free to add if you like it which is more traditional.
