Recipes
Recipes

Ratatouille bake with crushed potatoes

This flavour-packed Med-style veg stew has a comfort-food side of basil-topped potatoes

This flavour-packed Med-style veg stew has a comfort-food side of basil-topped potatoes

starstarstarstarstar
(108 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 98p per serving

Nutritional Information

Each 608g serving contains

Energy
1246kj
298kcal
15%
Fat
6.7g
Med
10%
Saturates
0.6g
Low
3%
Sugars
18.8g
High
21%
Salt
0.30g
Med
5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
205kj/49kcal

Ingredients

2tbsp rapeseed oil

3 red onions, cut into chunks

2 courgettes, cut into 3cm chunks

1 aubergine, cut into 3cm chunks

200g frozen sliced mixed peppers

125g cherry tomatoes

400g tin chopped tomatoes

2tbsp Scratch Cook Chopped Garlic

1 reduced-salt vegetable stock cube dissolved in 150ml boiling water

15g basil, stalks finely chopped and leaves torn

1tbsp balsamic vinegar

600g baking potatoes, cut into 2cm chunks

3 spring onions, sliced

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a high-sided roasting tray, toss together the oil, onion, courgette, aubergine, mixed peppers and cherry tomatoes. Roast for 10 mins.
3
Remove from the oven and fold through the tinned tomatoes, garlic, stock, basil stalks and vinegar. Season with black pepper and roast for 20 mins until bubbling.
4
Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 20 mins until tender. Drain, return to the pan with the spring onion and a grind of black pepper. Lightly crush with a fork.
5
Serve the ratatouille with the crushed potato top.