Recipes
Ratatouille bake with crushed potatoes
This flavour-packed Med-style veg stew has a comfort-food side of basil-topped potatoes
This flavour-packed Med-style veg stew has a comfort-food side of basil-topped potatoes
(108 votes)
Cook: 45 Mins
Serves: 4
Price: 98p per serving
Nutritional Information
Each 608g serving contains
Energy
1246kj
298kcal
1246kj
298kcal
15%
Fat
6.7g
6.7g
Med
10%
10%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
18.8g
18.8g
High
21%
21%
Salt
0.30g
0.30g
Med
5%
5%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
205kj/49kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a high-sided roasting tray, toss together the oil, onion, courgette, aubergine, mixed peppers and cherry tomatoes. Roast for 10 mins.
3
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.
4
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.
5
Serve the ratatouille with the crushed potato top.