Pumpkin ratatouille

Pumpkin ratatouille


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About this recipe: Serve as a side dish, or use as a filling for jacket potatoes or a simple omelette.

Maggie Pannell

Serves: 4 

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 green pepper, seeded and diced
  • 500g pumpkin, peeled, seeded and diced
  • 1 courgette, diced
  • 4 tomatoes, diced
  • 2 garlic cloves, crushed
  • 1/4 tsp paprika
  • 1 tsp fresh rosemary or thyme or 1/4 tsp dried
  • salt and freshly ground black pepper
  • sprigs of fresh rosemary or thyme to garnish

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

  1. Heat the oil in a large-lidded frying pan or saucepan. Cook the onion for 5 minutes or until light golden, then add the green pepper, pumpkin, courgette, tomatoes and garlic.
  2. Sprinkle with the paprika, herbs and salt and pepper to season, then cover the pan and cook gently for 30 minutes, stirring occasionally, until all the vegetables are tender. Serve hot, garnished with fresh herb sprigs.


*For added protein, add a handful of roughly chopped cashew nuts plus some raisins at the end of cooking.
*Butternut squash could replace the pumpkin.

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