Spiced ratatouille with sweet potatoes

Nutrition: 170 calories

8g fat (1g saturates)

24g carbohydrates

Total time:1:25
Level: Easy
Serves: 1-2 people


Main ingredients
  • 3 courgettes, cut into 1 cm cubes
  • 1 medium aubergine, cut into 1 cm cubes
  • 1 red onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, halved, deseeded and sliced
  • 3 medium carrots – about 225 g – cut into 1 cm cubes
  • 2 sweet potatoes – about 450 g – cut into 1 cm cubes
  • 3 tbsp. olive oil
  • 1/2 tsp. ground allspice
  • 2 tsp. coriander seeds
  • 500 mL carton or bottle passata


  1. Preheat the oven to 200°C (180°C fan oven) mark 6. Take two large roasting tins and put the courgettes, aubergine, red onion, garlic and pepper into one and the carrots and sweet potatoes into the other.
  2. Drizzle both lots of vegetables with olive oil and sprinkle with allspice and coriander seeds. Toss well.
  3. Roast the vegetables for 20 mins, then turn and continue to roast for 20 mins until tender and slightly charred.
  4. To prepare ahead, cool, put in an airtight container and chill until needed.
  5. To serve, preheat the oven to 200°C (180°C fan oven) mark 6.
  6. Put the roasted vegetables in a roasting tin, add the passata and toss well.
  7. Season generously and cook for 20 mins.
  8. To serve in a neat shape, put a 7.5cm (3in) plain cutter on a serving plate, spoon in the ratatouille and lift up the cutter.