Ratatouille is the Mediterranean encapsulated in a brightly-coloured dish, and is simply delicious. I used to make ratatouille in a Le Creuset pot and got tired of the wintry stew-like texture. Instead, I now roast it in the oven. The vegetables will keep their shape and have tasty caramelisation. Unless you suffer from an inflammatory or autoimmune condition, in which case you should avoid the nightshade family (potatoes, eggplant, courgettes, tomatoes, peppers and chilies…), I really suggest giving it a try.
Preparation time: 10-15 mins
Cooking time: 45 mins -1 hour


Serves 6-8
  • 3 aubergines
  • 3 courgettes (I used mini yellow and green courgettes)
  • 3 peppers (red, orange, yellow)
  • 2-3 tomatoes
  • 2 garlic cloves
  • 1 tbsp dried mixed herbs (I use herbes de Provence)
  • 3/4 tbsp cold pressed extra virgin olive oil
  • sea salt
  • black pepper

Preheat the oven to 180C.

Chop all the vegetables into bite size pieces. Add the garlic cloves.

Place the vegetables on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper.

Bake for 45 minutes to 1 hour. (Turn your vegetables around every 10 minutes to make sure they roast evenly).

Your can stir in some fresh basil or oregano at the end.

Serve it with any fish, meat or brown rice or quinoa for a vegetarian option. Enjoy!

Nut Free, Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,