Baked ratatouille
Eggplant, zucchini, pepper and tomato baked together into a soft, savoury vegetable stew — a big tray that freezes well.
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- Prep
- 20 min
- Cook
- 30 min
- Serves
- 5 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
Method
- 1
Toss all the vegetables with the oil, garlic, salt, pepper and dried herbs.
- 2
Spread in a large baking dish in an even layer.
- 3
Bake at 200°C for 30 minutes, stirring once, until soft and lightly caramelised.
- 4
Adjust seasoning and rest ten minutes before serving.
- 5
Cool and freeze in portions; serve with rice or bread.