Baked Ratatouille

Difficulty | Serves 2 as a side dish | Book - More Cooking for 1 or 2 People

Baked Ratatouille recipe that serves 2 people

¼ cup onion diced
½ teaspoon crushed garlic (in jar)
cooking spray
¾ cup canned no-added-salt diced tomatoes
1 tablespoon no-added-salt tomato paste
½ teaspoon salt-reduced vegetable stock powder
¼ teaspoon dried basil

75g baby eggplant
1 medium sized Roma tomato
75g zucchini
150g red capsicum
75g thin orange sweet potato peeled

Per serve
Kilojoules412 (cals 98)
GI RatingLOW


Preheat oven 200°C fan forced.

  1. Sauce: Sauté onion and garlic for 1 minute in a small saucepan that has been coated with cooking spray. Add canned tomato, tomato paste, stock powder and basil to pot and combine. Bring to the boil and cook for 1 minute. Pour into a small rectangular casserole dish.
  2. Vegetables: Using vegetables of a similar diameter. Slice vegetables 2-3mm thick, you need 6 slices of each vegetable.
  3. Place vegetables into casserole dish as follows. Stand vegetables on their edge starting with sweet potato, then one slice each of capsicum, eggplant, tomato and zucchini. Repeat this 5 more times making two rows of vegetables.
  4. Coat tops of vegetables with cooking spray, bake 45 minutes until vegetables have browned.

Suitable to be frozen.


Dietitian's tip

A low kilojoule dish that is high in fibre. As it contains a variety of vegetables there are different vitamins, minerals and antioxidants. In summary a huge nutrient hit!

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