Easy Vegetable Ratattouille.

Hi Guys!

This is only a quick post, I’m suffering with a cold so feeling hugely sorry for myself :p

Now I know that this is a very autumnal dish and we are fastly approaching summer 😉
the weather has been a bit cold in the recent week or so, so I’m most definitely using this as an excuse for some comfort food. I must admit, it didn’t come across as photo worthy as I hoped but the taste will surely overlook that, i promise!



I chose to just use courgettes,onions,tomatoes and a yellow pepper (purely for colour!). I just love the colours and arrangement of this dish too! Beneath all the colourful veggies is the sauce which brings the whole dish together ❤

The deep rich tomato sauce bursting with basil and hints of thyme is the perfect marriage. I love making my own sauces, I think its because its purely up to you how it will turn out! You can chop and change between the various herbs depending on what dish you’re cooking, plus they are a lot healthier than shop bought!




Topped with cheese and the extra basil leaves, it is a wonderful accompaniment to a mid week dinner! The overall cooking time was around an hour and a half, giving it time to slow roast.


If you don’t already, do take a look at my blog! A follow would be greatly appreciated!

Obviously I will drop the recipe below! I hope everyone has time to give a go and let me know what you think 🙂

Cook time: 1hr 45minutes    Serves: 4



  • 2 courgettes, sliced
  • 6 large tomatoes, sliced
  • 1 ½ onions, thinly sliced
  • 1 yellow pepper, sliced…ish
  • A jar of pasatta, roughly 500-600 ml
  • Basil Leaves
  • Cheese, whatever you like.
    – I used mature but i forgot to measure it..
  • Dried basil (1/2 tsp to 1 tsp)
  • Dried Thyme (1/2 tsp)
  • Salt, Pepper
  • Tomato Puree
    You will also need a large oven proof dish and some tinfoil!



  1. Preheat the oven to 160° celcius/ 320° fahrenheit
  2. In a jug, pour in the pasatta. Add a tablespoon of tomato puree and mix, season well with salt and pepper and add the basil and thyme.
  3. In the oven proof dish, pour 3/4 of  the pasatta along the bottom, arrange the sliced veggies randomly, pushing gently back to ensure they stay upright until the veg has been used up and they are all snugly fitted into the dish.
  4. Spoon/Drizzle the rest of the pasatta over the top and tuck some of the basil leaves into the veg/ sprinkle some on top.
  5. Grate the cheese over and cover with tin foil.
    Roast in the oven for roughly 1 hr and then take it out, remove the tin foil and bake for another 20 minutes/ half an hour until the cheese is oozy and slightly brown.
  6. Serve with whatever takes your fancy, we had ours with chicken and some rice (unconventinal I know!)


Have a good rest of the week!

Lizzie X


One thought on “ Easy Vegetable Ratattouille.

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