Ratatouille

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic vegan ratatouille is a vibrant celebration of Mediterranean flavours. By roasting the peppers, aubergine, and courgettes before simmering them, the natural sugars caramelise to create a much deeper, more complex flavour than traditional hob-top versions. The addition of roasted garlic and fresh herbs like marjoram and thyme brings a fragrant, savoury depth that makes this humble vegetable stew feel truly indulgent.

As a versatile plant-based dish, it works beautifully as a healthy main course served with crusty sourdough bread or as a sophisticated side dish for grilled meats. It is naturally gluten-free and packed with nutrients, making it an excellent choice for batch cooking. The flavours often improve the next day, making any leftovers a delicious treat for lunch.

Ingredients for Ratatouille

1 bulb fennel, stalks discarded
3 red peppers, pierced with tip of knife
3 yellow peppers, pierced with tip of knife
2 medium courgette, quartered
1 medium aubergine, quartered
About 120ml extra-virgin olive oil
1 head garlic
2 cups tomato sauce
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh marjoram, chopped
2 teskedar kosher salt
1 tesked nymalen svartpeppar
1 matsked balsamvinäger

How to make Ratatouille

Preheat oven to 177°C.

In large saucepan over moderately high heat, bring 1.9L salted water to boil. Add fennel and boil until tender, about 10 minutes.

Meanwhile, rub red and yellow peppers, courgette, and aubergine with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.

When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.

Transfer roasted peppers to large bowl and cover with plastic wrap. Let all vegetables stand until cooled slightly, about 10 minutes. Peel and deseed peppers, then finely dice. Remove seeds from courgette and finely dice. Finely dice aubergine. Core fennel and finely dice.

In large saucepan over moderately high heat, combine diced roasted vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 10 minutes.

Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining 60ml olive oil. Serve immediately.

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