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Winter ratatouille recipe
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Created by The Tesco Recipes team
Seasonal root veg is the star of the show in this hearty, veg-packed ratatouille. We've served it with gnocchi here but it goes brilliantly with rice or pasta. Try making our baked eggs with the leftover ratatouille – see below. See method
Ingredients
- 2 parsnips, scrubbed and cut into 1-2cm dice
- 1 swede, scrubbed and cut into 1-2cm dice
- 2 red onions, chopped into wedges
- 600g sweet potato, diced into 1-2cm pieces
- 6 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1kg passata
- 1 tbsp balsamic vinegar
- 15g fresh basil, torn or chopped
- 400g pack potato gnocchi
- 25g grated pecorino
3 of your 5-a-day and a source of fibre
Each serving contains
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Energy
1525kj
361kcal
18%
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Fat
7g
10%
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Saturates
2g
11%
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Sugars
19g
21%
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Salt
1g
17%
of the reference intake
Carbohydrate 61g
Protein 8.5g
Fibre 10.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Divide the parsnips, swede, onions, sweet potato and garlic between 2 roasting trays. Add the oil and season, then mix well, arranging in a single layer in each tray. Bake for 40 mins until golden.
- Squeeze the garlic cloves out of their skins, then gently crush and add back into the roasting trays. Divide the passata and vinegar between the 2 trays. Add half the basil, then cook for a further 10-15 mins until the veg are cooked through and the sauce has thickened slightly. Reserve 1 tray (950g) of the ratatouille for the baked eggs (see tip, below), and keep covered in the fridge for up to 2 days.
- Meanwhile, cook the gnocchi to pack instructions, then drain. Mix with the remaining ratatouille, then serve topped with grated pecorino and the remaining basil leaves.
Tip: Try making our one-tray baked eggs with the leftover ratatouille.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegetarian recipes