Roasted ratatouille

A classic French vegetarian dish that is superbly healthy and full of colour and vibrancy
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Roasted ratatouille
© Rachel's
Roasted ratatouille is a quick dish packed with colourful and healthy vegetables
Serves 4


3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Salt and pepper
To serve:
Rachel’s Low Fat Natural Bio Live Yogurt
Chopped herbs


1. Heat the oven to 200°C/gas mark 6.

2. In a large roasting tin add the olive oil followed by the vegetables and give it a good toss around, add a little more oil if you think the vegetables need extra coating. Season.

3. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.

4. Transfer to a serving dish and spoon over the yogurt and chopped herbs, serve immediately.

Try: adding a spoonful of pesto to the yogurt for an extra twist, delicious served with pasta or crusty bread

Per serving: 306kcal, Protein 4.3g, Carbs 11.9g, Fat 25.9, Sat Fat 4.0g, Fibre 3.8g, Sugar 10.4g, Salt 0.0g

Recipe provided by Rachel's (

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