Ratatouille

Ingredients

• 2 medium, slicedcourgettes
• 2, slicedsweet potatoes
• 4 large, slicedtomatoes
• 2 tbspoil
• 1, dicedwhite onion
• 3 cloves, mincedgarlic
• 2, dicedred bell peppers
• 600 gchopped tomatoes, canned
• 1 tbspsalt
• 1 tbsppepper
• 1 tspchilli flakes
• 1 tspcumin
• 4 tbspsalted butter
• 2 tbspolive oil
• 3 cloves, mincedgarlic
• 1 tspsalt
• 1 tsppepper
• 2 tbspdried or fresh oregano
• 3 tbspdried or fresh basil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Make the sauce

   Warm the oil in a pan over a low-to-medium heat. Add the garlic and onion and cook until fragrant, then stir in the diced pepper, chopped tomatoes, salt, pepper, cumin and chilli flakes. Simmer for 8 minutes, until softened, then blend with a hand blender or in a standard blender until smooth and sauce-like.

3. 3

   Slice the vegetables

   Slice the courgettes, sweet potatoes and tomatoes to about 1 mm thick.

4. 4

   Arrange the layers

   Spread the sauce over the base of a baking tray. Arrange slices of courgette, sweet potato and tomato in a repeating pattern, either in rows or strips.

5. 5

   Make the herb topping

   Warm the olive oil, butter, garlic and herbs in a pan over a low-to-medium heat until fragrant. Turn the heat to low, add the salt and pepper, and stir until everything is combined. Pour the herb sauce generously over the vegetables, brushing any missed areas with the remaining sauce.

6. 6

   Bake until browned

   Cover the tray with foil and bake for 25 minutes. Remove the foil and bake for a further 25 minutes, until the top is crisped.

What is ratatouille?

Ratatouille is a vegetable dish associated with Provence in southern France, commonly made by cooking summer vegetables with tomatoes and herbs. This version turns it into a layered bake, with sweet potato added alongside the courgette and tomato.

The tomato and pepper sauce forms a soft base while the arranged slices stay visible on top. Cumin and chilli give this variation a warmer, spicier flavour than a more traditional herb-led version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 8g protein, 48g carbs, 21g fat.

The sweet potatoes and vegetables provide most of the carbohydrates, while butter and oil supply much of the fat. The dish has some protein from its vegetables, but is not especially protein-rich; serve it with beans, lentils or another protein source to make a more balanced plate.

Build a smooth tomato base

Aromatics first: cooking the onion and garlic in oil before adding the pepper and canned tomatoes helps soften them and bring out their flavour.

Blend carefully: simmer the sauce for the stated 8 minutes, then blend until it is smooth enough to spread. If using a jug blender, follow its instructions for hot liquids.

Slice and arrange evenly

Thin slices: the method calls for slices around 1 mm thick. A sharp knife or mandoline can help make them even; use care with a mandoline.

Repeat the pattern: alternate courgette, sweet potato and tomato so the slices overlap neatly. Similar thickness helps the vegetables cook at a more even pace.

Get the topping right

Gentle heat: warm the butter, oil, garlic and herbs only until fragrant, then reduce the heat before adding the seasoning. Avoid browning the garlic, which can taste bitter.

Cover the vegetables: spoon or pour the topping across the arrangement and brush any bare patches. This helps season the surface and encourages it to brown once uncovered.

Check for doneness

Covered bake: the first 25 minutes under foil allow the vegetables to soften without drying out too quickly.

Uncovered finish: bake for another 25 minutes to crisp the top. Check a sweet potato slice with a knife; it should be tender, and the edges should be browned rather than burnt.

Serve it as a meal

This bake can be served as a vegetarian main or alongside grilled chicken, fish or beans. Bread, couscous or rice are useful for soaking up the tomato sauce.

For a fresh contrast, add a simple green salad dressed with lemon or vinegar. Let the tray rest briefly before serving so the sauce settles around the vegetables.

Recipe notes & tips

• Use a baking tray that holds the vegetables snugly so the sauce stays around the slices.
• Keep the slices as even as you can to help them cook at the same rate.
• Taste the tomato sauce before blending, as the listed seasoning can be adjusted to suit your preference.
• Arrange the vegetables in rows if a circular pattern is awkward in your tray.
• Check the sweet potato for tenderness before taking the tray out of the oven.

Variations

• Add aubergine: alternate aubergine slices with the courgette, sweet potato and tomato.
• Try squash: replace some of the sweet potato with thinly sliced squash.
• Make it milder: reduce or leave out the chilli flakes.
• Add a cheesy top: scatter grated cheese over the vegetables for the uncovered part of the bake.
• Use fresh herbs: choose fresh oregano and basil for the topping, as the recipe allows.

Common mistakes to avoid

• Uneven slices: thick pieces may stay firm while thin ones soften too much; aim for slices of similar thickness.
• Browning the garlic: it can turn bitter; warm it gently just until fragrant.
• Skipping the foil: the surface can dry before the vegetables soften; cover the tray for the first 25 minutes.
• Uncovered for too long: the top may over-brown; check the tray during the final 25 minutes.
• Crowding the sauce into one spot: spread it over the whole base so each section has a bed of sauce.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until piping hot in an oven or microwave; the vegetables will be softer after reheating.

Frequently asked questions