Recipes
Classic ratatouille
A traditional French fave – and vegan, too! Great served hot with rice, or cold with salad
A traditional French fave – and vegan, too! Great served hot with rice, or cold with salad
(50 votes)
Cook: 1 Hour 30 Mins
Serves: 4
Price: 85p per serving
Nutritional Information
Each 397g serving contains
Energy
480kj
115kcal
480kj
115kcal
6%
Fat
3.6g
3.6g
Low
5%
5%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
11.5g
11.5g
Med
13%
13%
Salt
0.32g
0.32g
Med
5%
5%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
121kj/29kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a small rectangular ovenproof dish and set aside.
2
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.
3
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.
4
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.
5
Bake for 1 hr, until the sauce is bubbling hot and the veggies are tender. Serve garnished with extra basil.