This is probably the most colourful recipe I have ever written. It might just be the healthiest too (cheese dependent).

The idea came about when Alice showed me an Instagram post from the ever inspirational Lavender & Lovage and set me the challenge of creating something that looked just as fancy.

I may not have managed that, but I sure gave it a good go.

It’s super quick to knock this up and easy to make look very impressive as a great veggie dish for any big occasion.

rataoullie 2


2 courgettes, thinly sliced

1 aubergine, thinly sliced

2 plum tomatoes, thinly sliced

2 balls of mozzarella, thinly sliced

1 yellow bell pepper, thinly sliced

A good sprinkling of basil and thyme

Salt and pepper and cayenne pepper to taste

1 tin passata

1 healthy grating of cheddar cheese to finish

ratatoullie 1


First off, pre-heat an oven to around 160’.

Then slice all of the veg into roughly even circles for stacking up in the dish.

Once they are all chopped up the next job is to assemble how ever you think look spretty. It is advised to get the cheese and tomatoes evenly spread out to make sure that everyone gets their share when your portion up afterwards.

When you are happy with how it looks, sprinkle over the herbs and seasoning  before gently pouring the passata over the top.

Time to pop this beauty in the oven for about 10 to 15 mins or until the courgettes have softened up.

Take her out and stick a fork through a courgette to make sure you are happy, if it’s soft enough to eat, grate over as much cheese as desired and pop the tray back in the oven for another 10 mins.

When the cheese is all melty and the tomato sauce is bubbling up round the edges it’s good to go.

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