Description
A versatile freezer-friendly ratatouille recipe featuring roasted and pan-charred vegetables simmered in a rich tomato sauce. This recipe offers three delicious serving options: a Greek veg bake with feta, veggie chilli jackets, and cheesy stuffed peppers, making it perfect for meal prep and family meals.
Ingredients
Scale
Vegetables
- 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
Seasonings and Herbs
- 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)
Dry Ingredients
- 1 tbsp wholemeal breadcrumb
Cheese and Dairy
- 25g light feta cheese
- 25g fat-free Greek yogurt
- 25g lighter mature cheddar
Instructions
- Roast Onions: Preheat oven to 200C/180C fan/gas 6. Scatter red and white onions in a roasting tin, season with salt and pepper, and roast for 25 minutes, stirring occasionally, until charred and softened.
- Roast Peppers and Courgette: Next, roast the red and yellow peppers for 20 minutes, then the courgette for 15 minutes at the same temperature, until softened and slightly charred.
- Pan-Charr Aubergine: Heat a non-stick frying pan over high heat. Slice aubergines into 2-3cm thick rounds, cooking in batches to avoid overcrowding. Char the slices on both sides until nicely browned and crisped, remove to a microwave-proof plate.
- Microwave Aubergine: Cover the aubergine slices with cling film, poke holes, and microwave on High for about 5 minutes until soft. Do this in batches if necessary. Cut into quarters or chunks once softened.
- Make Tomato Sauce: While roasting vegetables, place crushed garlic in a large non-stick pan with a small glass of water. Simmer until water is nearly gone, then add cherry tomatoes, canned chopped tomatoes, sugar, red wine vinegar, dried herbs, salt, and pepper. Simmer for 20 minutes until thickened and saucy.
- Combine and Freeze: Taste and adjust seasoning, then combine sauce with all roasted and softened vegetables including aubergine. Cool completely, divide into 10 portions, and freeze for future use.
- Serve Option 1 – Greek Veg Bake with Feta: Defrost one portion of ratatouille, stir through chopped herbs, place in a small baking dish, sprinkle with breadcrumbs and crumbled light feta, plus extra herbs. Bake at 200C/180C fan/gas 6 for 15 minutes if defrosted, or 25-30 minutes if frozen. Toss Little Gem leaves with sliced spring onions, cucumber, and lemon juice for a fresh salad to serve alongside.
- Serve Option 2 – Veggie Chilli Jackets: Bake the small potato in the oven until cooked through (about 1 hour). Simmer water with cumin seeds and mild chilli powder in a pan, then add a defrosted serving of ratatouille just before water evaporates. Stir in chopped coriander and heat through. Halve the baked potato, top with the spicy ratatouille mixture, and add a dollop of fat-free Greek yogurt. Serve with rocket leaves dressed with lemon juice.
- Serve Option 3 – Cheesy Stuffed Peppers: Halve the small peppers lengthwise and remove seeds. Fill each half with one serving of defrosted ratatouille. Grate lighter mature cheddar over the top and bake at 200C/180C fan/gas 6 for 15-20 minutes until cheese melts and peppers are tender. Serve with cooked broccoli and baby spinach tossed in balsamic vinegar.
Notes
- The aubergine is initially pan-fried without oil to get a char, then softened in the microwave; if you don’t have a microwave, simmer the aubergine in the sauce for the last 10-15 minutes instead, though it may break up more.
- Vegetables are roasted in stages to ensure perfect cooking and prevent sogginess.
- Freezing ratatouille portions enables quick, nutritious meals with minimal prep.
- The three serving options provide variety to suit different meals and preferences.
- Use lighter cheese options and fat-free yogurt to keep the recipe lower in fat.
- Adjust seasoning and herbs as preferred for flavor customization.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Category: Main Course
- Method: Oven Roasting and Pan Frying
- Cuisine: Mediterranean
Keywords: ratatouille, freezer meal, roasted vegetables, Mediterranean, vegetarian, meal prep, baked peppers, veggie chilli, Greek bake
