Cheesy ratatouille bake

    45 min

    A celebration of the abundant summer harvest, vegetables simmer together then grill under grated mozzarella cheese in this vegetarian one-pot supper.


    London, England, UK
    4 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 garlic clove, crushed
    • 2 onions, sliced
    • 1 aubergine - cut in half lengthways, then sliced thinly
    • 2 courgettes, sliced
    • 1 red pepper, sliced
    • 1 (400g) tin chopped tomatoes with basil
    • 1 tablespoon sun-dried tomato paste
    • 2 teasppons chopped fresh thyme
    • salt and ground black pepper
    • 1 (400g) tin borlotti beans, drained and rinsed
    • 75g coarsely grated hard mozzarella cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a large casserole and cook and stir the garlic and onion until softened, about 3 minutes. Stir in the aubergine, courgette and red pepper, and cook for 3 minutes.
    2. Stir in the chopped tomatoes, tomato paste and thyme and season with salt and pepper. Cover and simmer until the vegetables are tender, about 20 minutes.
    3. Meanwhile, preheat the grill for medium heat.
    4. Stir the beans into the casserole, bring to the boil and spoon into an ovenproof dish. Scatter with mozzarella cheese.
    5. Grill under the preheated grill until the cheese is golden, about 3 minutes.

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    Reviews in English (1)


    Loved this dinner would probably use 2 tins of chopped tomatoes if you prefer a bit of sauce I also had a boiled chicken breast with it  -  18 Apr 2015