Ratatouille
In this Ratatouille recipe we've gone down the traditional route and have written the recipe for preparing it as a stand alone dish. Whether you choose to serve it as an accompaniment or as a meal on it's own with some crusty bread, is of course completely up to you. This recipe is low fat, low sat fat, low sugar and a good source of protein.
2
Serves
275
Calories
10.9g
Protein
550g
Serving Size
Ingredients
- 2 cups passata (pure tomato in a bottle)
- 1 tbsp. olive oil
- 1 large onion, cut into large chunks
- ½ Red Capsicum cut into large chunks
- ½ Eggplant cut into large chunks
- 1 Zucchini cut into large chunks
- 2 cloves garlic crushed
- 1 tsp. garlic powder
- 1 tsp. onion powders
- Splash of Worcestershire Sauce
- 8 cherry tomatoes, halved
- Sprinkle dried or powdered chilli to taste
- 2 tbsp. balsamic vinegar
- Sprinkle dried thyme
- 10-15 fresh basil leaves
Method
- 1Preheat oven to 200C (400F).
- 2Cut vegetables into chunks except garlic, leave this whole. Place all into a large mixing bowl with olive oil, season with S&P and mix around so all coated.
- 3Line a baking tray with baking paper and place vegetables on tray and bake at 200C for 15 mins then turn down to 180C (350F) and bake another 15 mins. Take out and set aside.
- 4Meanwhile in a medium non stick frypan place 2 cups tomato passata, onion powder, garlic powder, sprinkle of thyme, worcestershire sauce, chilli, balsamic vinegar, season with S&P. Tear the basil leaves into sauce when it starts to bubble.
- 5Take out vegetables from oven and place onto pan and toss around so all combined.
- 6Serve immediately.