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Alex Allan Nutrition
By Alex on 01/09/21 | Recipes


This is a family favourite and a great way to use up a glut of courgettes if you have them! I tend to make multiple batches of this, as it freezes quite well and then you can bring it out a later date. It goes really nicely with chicken or white fish, or for a veggie option you can add some chickpeas or puy lentils. Yum!


3 x aubergine, cut into bite-size chunks

6 x courgette (or one giant marrow of a courgette!), cut into bite-size chunks

8 x red onions, cut into 1/8s

3 x red peppers, sliced

1 bulb garlic, peeled and cloves left whole

1 jar olives

Herbes de Provence

Olive oil


Green beans, sliced diagonally

3 x tins chopped tomatoes


  • Preheat oven to 200 degress celsius

  • Prepare all veg (except for green beans) and divide evenly between 3 oven trays

  • Drizzle with olive oil, sprinkle Herbes de Provence liberally, and season well

  • Pop in the oven to cook for 20 minutes, stirring frequently to prevent the edges catching

  • When 20 mins have elapsed, add the chopped tomatoes and the green beans

  • Return to the oven for 10 minutes

  • Voila! Simple oven-baked ratatouille ready to eat and some to be frozen for another day

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