Day 5 – Ratatouille for HotM #9

Yay, I finally ate fresh vegetables for the first time in almost two weeks tonight. Let me tell you, they were the best thing I have tasted in a while!

This dish is a favourite for my family for celebrations because it is so simple to prepare, delicious and a good way to get more vegetables into BBQs and such. In fact, this is one of the first things I thought of to serve at the catering job I am doing for mums friend in a couple of weeks. It’s a nice contrast to cold salads and will go perfectly with the spit roast they have planned. Plus it is very simple to make and eye catchingly colourful.

I’m sending this post over to Michelle at The Accidental Scientist for Heart of the Matter #9. It’s not a traditional Christmas dinner or anything, but it is a great side to have at any celebration and a wonderful way to get more vegies into your and your guests tummys. It is adapted from a book called ‘BBQ Food’ by Murdoch Books here in Australia. We had this with scrambled eggs tonight for a quick, healthy weeknight meal.

Ratatouille (Serves 8)


Preheat BBQ or oven to a moderately high heat. Trim the top off 1 full bulb of garlic (around 6-10 cloves) so the cloves are slightly exposed, drizzle with 1tsp olive oil and wrap in foil. Put in the BBQ or oven for 15 minutes before the other vegetables are put in.

Meanwhile, halve 6 roma tomatoes, cut 4 baby eggplants & 3 zucchini into 1cm pieces on the diagonal, deseed and cut into wedges 2 red capsicums, cut 3 red onions into 1cm rounds and halve & peel 10 mushrooms (The mushrooms aren’t in the picture above because there were none at the supermarket!). Lightly brush the vegetables with 2 Tbsp olive oil and add to the BBQ or oven. Cook for 15-20 minutes (BBQ) or 30-40 minutes (oven) until cooked through and marked.

Remove vegetables to a large bowl and squeeze garlic cloves out of their skins over them. Mix together 2 Tbsp balsamic vinegar and 40ml olive oil and pour over vegetables, tossing lightly to coat.

Why Should I Eat That?

This side is low in kilojoules, fat and sodium and relatively high in fibre. It also contains the majority of your minimum vegetable needs for the day.

Nutritional Information: (per serve)

Energy 603.7kJ, Protein 9.7g, Fat (Total) 9.7g (Saturated) 1.3g, Carbohydrates (Total) 8.4g (Sugars) 6.8g, Dietary Fibre 4.6g, Sodium 16.1mg, 3.3 serves of vegetables.

Printable Recipe

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