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.
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.