Name: For-the-Freezer Ratatouille Recipe
Prep time: 20 min
Cook time: PT-491717H1M55S
Total time: PT-491717H1M55S
Cuisine: Mediterranean
Ingredients: 250g red onions, cut into 3cm chunks; 250g white onions, cut into 3cm chunks; 600g red and yellow peppers, deseeded and cut into chunks; 1kg courgette, cut into 3cm chunks; 1kg aubergine, sliced into 2-3cm rounds; 800g cherry tomatoes; 3 x 400g cans chopped tomatoes; 1 small baking potato (100g); 2 small peppers of any colour; 200g cooked broccoli; 20g baby spinach leaves; 30g Little Gem lettuce leaves; 10g rocket leaves; 25g sliced spring onions; 50g sliced cucumbers; 20g garlic cloves, crushed; 1 tbsp sugar; 2 tbsp red wine vinegar; 1 tsp dried thyme or oregano, plus a pinch extra; 1 tsp cumin seed; 1 tsp mild chilli powder; 2 tbsp chopped coriander; 1 tsp balsamic vinegar; Squeeze of lemon juice (for salad and rocket leaves); 1 tbsp wholemeal breadcrumb; 25g light feta cheese; 25g fat-free Greek yogurt; 25g lighter mature cheddar

Ingredients

250g red onions, cut into 3cm chunks

250g white onions, cut into 3cm chunks

600g red and yellow peppers, deseeded and cut into chunks

1kg courgette, cut into 3cm chunks

1kg aubergine

20g garlic cloves, crushed

800g cherry tomatoes

3 x 400g cans chopped tomatoes

1 tbsp sugar

2 tbsp red wine vinegar

1 tsp dried thyme or oregano, plus a pinch extra

1 tbsp wholemeal breadcrumb

25g light feta cheese

30g Little Gem lettuce leaves

25g sliced spring onions

50g sliced cucumbers

Squeeze of lemon juice

1 small baking potato weighing 100g

1 tsp cumin seed

1 tsp mild chilli powder

2 tbsp chopped coriander

25g fat-free Greek yogurt

10g rocket leaves

Squeeze of lemon juice

2 small peppers of any colour

25g lighter mature cheddar

200g cooked broccoli

20g baby spinach leaves

1 tsp balsamic vinegar

Instructions

Step 1: Heat the oven to 200°C/180°C fan/gas 6. Scatter the red and white onions in a roasting tin, season, and roast for 25 minutes, stirring occasionally until charred and softened.

Step 2: Repeat roasting with the peppers for 20 minutes, then the courgette for 15 minutes.

Step 3: Heat a non-stick frying pan over high heat. Slice aubergines into 2–3cm thick rounds and cook in batches until charred on both sides. Transfer to a microwave-proof plate, cover with cling film (pierce holes), and microwave on High for about 5 minutes until soft. Quarter or chunk the slices.

Step 4: While roasting the vegetables, place the crushed garlic in a non-stick or large pan with a small glass of water. Simmer until water nearly evaporates.

Step 5: Add the cherry and chopped tomatoes, sugar, red wine vinegar, thyme or oregano, and seasoning to the pan. Simmer for 20 minutes until thick and saucy. Adjust seasoning to taste.

Step 6: Combine the sauce with all roasted and cooked vegetables. Allow to cool, then divide into 10 portions and freeze.

Step 7: To serve, use the ratatouille in one of the suggested dishes below or enjoy as desired.

Tips & Variations

Frying aubergines without oil may cause burning; microwaving afterward softens them without extra fat.

Try stirring fresh herbs like coriander into defrosted ratatouille to brighten flavors.

Use wholemeal breadcrumbs for topping to add texture and a subtle nutty flavor.

Experiment with different serving styles: a baked feta dish, veggie chilli jacket, or cheesy stuffed peppers—all based on this versatile ratatouille.

FAQs

Can I make this ratatouille without a microwave?

Yes, if you don’t have a microwave, you can add the browned aubergine slices directly to the tomato sauce and simmer for 10-15 minutes to soften them, though they may break down slightly more than with microwaving.

How can I use frozen ratatouille?

Frozen ratatouille can be defrosted and used as a base for various dishes such as a Greek-style vegetable bake with feta, a spicy veggie chilli jacket with baked potato, or as a stuffing in peppers topped with cheese. Each variation adds a new twist to enjoy this nutritious meal.