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A close up view of Mediterranean vegetable stew.

Mediterranean vegetable stew (ratatouille)

Mediterranean vegetable stew, also known as ratatouille, is a colourful tomato based vegetable stew which is quick and easy to make. It is a simple one pot meal made using a combination of fresh Mediterranean vegetables and common pantry ingredients. I have also added beans to transform this traditional ratatouille recipe into a complete vegetarian main course.
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine French, Mediterranean
Servings 2
Calories 445 kcal

Equipment

  • Chopping board
  • Sharp knife
  • Garlic press (optional)
  • Medium sized roasting tin
  • 1 Teaspoon
  • 1 Tablespoon
  • Can opener
  • Sieve
  • Stirring spoon

Ingredients
 
 

  • 1 red onion
  • 4 garlic cloves
  • 2 sweet peppers mixed colours
  • 1 courgette
  • 4 slices aubergine
  • 4 mushrooms
  • 5 sprigs fresh rosemary
  • Handful fresh basil
  • 2 tsps oregano
  • 400 g tin cannellini beans (rinsed and drained)
  • 400 g tin chopped tomatoes
  • 2 tbsps tomato purée
  • 1 tablespoon olive oil

Instructions
 

How to make ratatouille

  • Chop the onion and finely chop or crush the garlic.
  • Roughly chop the peppers, slice the courgette and aubergine and quarter the mushrooms.
  • Chop the fresh rosemary.

How to cook ratatouille

  • Roast the onion, garlic and peppers in hot oil until they start to soften.
  • Add the courgette, aubergine and mushrooms and roast until soft.
  • Add the chopped tomatoes, cannellini beans, tomato purée, basil, oregano and rosemary and stir.
  • Cook uncovered in the centre of the oven at 190C, 375F, gas mark 5 for around 10 minutes or so until heated through.

Notes

How to serve
Mediterranean vegetable stew is a complete meal and can be enjoyed on it's own but you could:
  • Garnish with fresh herbs such as basil, parsley or coriander (cilantro).
  • Serve alongside green salad leaves such as spinach, rocket or lambs lettuce.
  • Ratatouille also goes well with quinoa salad or rice.
  • Enjoy with a side of homemade focaccia or homemade olive bread.
  • Mediterranean vegetable stew also makes a tasty filling for jacket potatoes to serve as a quick lunch.
  • If you are feeling hungry you could add a little soup pasta to make it more filling.
How to store ratatouille
  • Ratatouille can be stored in the fridge for up to two days.
  • It can also be frozen and used within one month. Defrost at room temperature before reheating.
Variations
  • Other vegetables could be added such as celery, leeks or artichokes.
  • Add a few pitted olives for extra flavour.
  • Spice up your ratatouille with chilli, either fresh or dried.
  • Try other herbs such as Provençal herbs.
  • If you don't have tomatoes you could substitute a jar of ready made or homemade tomato sauce.
Tips
  • Be careful not to overcook the stew or the the vegetables will become soft and lose their texture.
  • Ratatouille can be covered and kept in the oven at a low temperature until you are ready to serve.
  • This vegetable stew is ideal for making in large quantities to freeze in individual portions to make your own ready meals.
  • If you have a good supply of fresh tomatoes then these could be used instead of tinned tomatoes, but you may need to add a little extra tomato purée to thicken the sauce.
 

Nutrition

Calories: 445kcalCarbohydrates: 77gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 321mgPotassium: 2313mgFiber: 20gSugar: 20gVitamin A: 4301IUVitamin C: 199mgCalcium: 300mgIron: 10mg
Keyword Stew, Vegan, Vegetarian
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