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- Serves 4
- Takes 1 hr 10 mins
- 361 calories / serving
- Freezable
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1525kJ 361.0kcal
- Fat
- 7g
- Saturates
- 2g
- Sugars
- 19g
- Salt
- 1.0g
of the Reference intake
Carbohydrate 61.0gProtein 8.5gFibre 10.2g
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- 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.
- Cook once, eat twice tip: Use the leftovers for our One-tray baked eggs.
- See more Vegetarian recipes
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.
