Classic-ratatouille

Classic ratatouille

A traditional French fave – and vegan, too! Great served hot with rice, or cold with salad

By , 07 September 2017

(32 votes)

Classic ratatouille

  • 1 Hour 30 Mins

  • Serves: 4

Nutritional Info
Each 397g serving contains

  • Energy

    482KJ

    115KCAL

    6%

  • Fat

    3.6g

    low

    5%

  • Saturates

    0.4g

    low

    2%

  • Sugars

    11.5g

    low

    13%

  • Salt

    0.32g

    low

    5%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 121kJ/29kcal.
Ingredients
  • 1tbsp olive oil, plus extra for greasing and brushing
  • ¼tsp apple cider vinegar
  • 400g can chopped tomatoes
  • 1tsp frozen Scratch Cook Chopped Garlic
  • 1tbsp chopped basil, plus whole leaves to garnish
  • 1tsp Asda Herbes de Provence
  • ¼tsp chilli powder
  • 3 beef tomatoes, sliced 1cm thick
  • 1 red onion, sliced 1cm thick
  • 1 large courgette, sliced 1cm thick
  • 1 large aubergine, sliced 1cm thick
Method

  • Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a small rectangular ovenproof dish and set aside.

  • In a bowl, combine the olive oil, vinegar and chopped tomatoes. Stir in the garlic, chopped basil, herbs, chilli powder and a grind of black pepper. Pour into the ovenproof dish and smooth into an even layer.

  • Arrange the vegetable slices in neat rows, with alternating colours – try tomato, onion, courgette, aubergine, then repeat. You may find it easier to build 3-4 evenly sized stacks from all the veg, then place them side by side in the dish. Don’t cram them in too tightly – the slices should spread out slightly and rest against each other at an angle when put in the dish.

  • Spray or brush the tops of the veg slices with a tiny amount of oil, to encourage them to turn golden in the oven. This is more for appearance, so feel free to skip this step, if you prefer.

  • Bake for 1 hr, until the sauce is bubbling hot and the veggies are tender. Serve garnished with extra basil.