Ratatouille bake with crushed potatoes

Ratatouille bake with crushed potatoes

This flavour-packed Med-style veg stew has a comfort-food side of basil-topped potatoes

, 27 April 2020

(98 votes)

Ratatouille bake with crushed potatoes
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 608g serving contains
  • Energy

    1246KJ

    298KCAL

    15%
  • Fat

    6.7g

    low

    10%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    18.8g

    low

    21%
  • Salt

    0.30g

    low

    5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 205kJ/49kcal.
Ingredients
  • 2tbsp rapeseed oil
  • 3 red onions, cut into chunks
  • 2 courgettes, cut into 3cm chunks
  • 1 aubergine, cut into 3cm chunks
  • 200g frozen sliced mixed peppers
  • 125g cherry tomatoes
  • 400g tin chopped tomatoes
  • 2tbsp Scratch Cook Chopped Garlic
  • 1 reduced-salt vegetable stock cube dissolved in 150ml boiling water
  • 15g basil, stalks finely chopped and leaves torn
  • 1tbsp balsamic vinegar
  • 600g baking potatoes, cut into 2cm chunks
  • 3 spring onions, sliced
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • In a high-sided roasting tray, toss together the oil, onion, courgette, aubergine, mixed peppers and cherry tomatoes. Roast for 10 mins.

  • Remove from the oven and fold through the tinned tomatoes, garlic, stock, basil stalks and vinegar. Season with black pepper and roast for 20 mins until bubbling.

  • Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 20 mins until tender. Drain, return to the pan with the spring onion and a grind of black pepper. Lightly crush with a fork.

  • Serve the ratatouille with the crushed potato top.