Recipe: Ratatouille


All hail ratatouille! If you know the film then you'll know that a rodent knocks up a gorgeous signature dish inspired by a more traditional provencal recipe. This version is great for vegans and is perfect to share with family or friends as a main dinner or a side dish.


  • 1 yellow pepper
  • 1 green courgette
  • 400 g tinned tomatoes
  • 2 red peppers
  • 2 red onions
  • 4 cloves garlic
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 splash balsamic vinegar
  • 3 glugs olive oil
  • 4 beef tomatoes
  • 1 aubergine
  • 2 pinches saffron
  • 1 bunch chopped parsley
Preheat the Oven

Step 1

Preheat The Oven

Preheat the oven to 220ºC.

Roast the Peppers

Step 2

Roast The Peppers

De-seed and cut the red peppers and toss with olive oil and seasoning. Lay them onto a roasting tray and cook for 15 minutes until softened and starting to char, then remove and turn the oven down to 160ºC.

Start the Sauce

Step 3

Start The Sauce

Peel and finely chop the garlic. Strip the thyme sprigs and chop the leaves. Chuck the tinned tomatoes into a saucepan with 1 glug of oil, half of the garlic and thyme and the bay leaf.

Add the Saffron & Blend

Step 4

Add The Saffron & Blend

Steep the saffron in 100ml of warm water. Add the saffron liquid to the sauce and bring the sauce to a simmer for 10 minutes. Pour the sauce and the roasted peppers into a blender and blend until smooth

Prepare the Veggies

Step 5

Prepare The Veggies

Slice the courgettes, aubergine, red onion and beef tomatoes into rounds about 1 cm think and the yellow pepper into pieces of similar size. . Toss the vegetables with a little olive oil, salt, pepper and the remaining garlic and thyme.

Arrange in a Baking Dish

Step 6

Arrange In A Baking Dish

Spread the sauce over the bottom of a glass baking dish. Arrange the sliced veg in an overlapping pattern on top of the sauce to fill the dish and drizzle over a little extra oil and the balsamic vinegar.


Step 7


Bake in the oven (now at 160ºC) for 30 minutes, before turning the oven back up to 220ºC for a final 30 minutes of cooking.

Garnish & Serve Up

Step 8

Garnish & Serve Up

Scatter over picked leaves of parsley and drizzle over more olive oil. Serve up with fresh baguette and dig in! Serves 6

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