Ratatouille’s Ratatouille
Ratatouille's Ratatouille is a veggie packed, slimming friendly meal perfect for calorie counting and plans like Weight Watchers!
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NutritionPer Serving
- Calories186
- Carbs34g
- Protein6g
- Fat1g
- Saturates0.2g
- Sugars18g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Inspired by the dish made in the super cute Disney Pixar film, Ratatouille, this tray of layered veg on a tomato base looks so pretty after it’s cooked thanks to the alternating colours and super thin slices! To achieve the delicate look, slice the vegetables on a mandolin (but mind those fingers!) and pay attention to your veg order when you are layering it all up!
This recipe tastes delicious with marinara sauce as the base, but if you don’t have time to make it, you could also just use Passata with a good helping of herbs, garlic, salt and pepper.
What diets is this Ratatouille’s Ratatouille suitable for?
This Ratatouille’s Ratatouille recipe is suitable for dairy free diets.
It can be made vegetarian and vegan as long as you swap out the following ingredients for vegetarian and vegan alternatives;
- Stock cubes
If you are making this recipe for gluten free diets, take special care to ensure you are using gluten free versions of these ingredients;
- Beef stock cubes
- Italian herbs
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Ratatouille’s Ratatouille?
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There is one specific tool you need for this dish – a mandolin. Maybe you’ve got some decent knife skills. Maybe you’re a bit of a pro at slicing and dicing. But, when it comes to making paper-thin veggie slices like a real kitchen ninja (without slicing your finger off!), there’s only one tool in town, and that’s the mandolin.
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‘Quick and easy to assemble.’
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When used properly, the mandolin is very safe. But use it without paying attention and it will hurt. You can buy a mandolin via Amazon & get replacement blades for it.
How many Calories are in this Ratatouille’s Ratatouille?
There are 186 Calories per portion in this Ratatouille’s Ratatouille, which means it falls into our Everyday Light category.
This Ratatouille’s Ratatouille is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
marinara sauce
Step 1
Spray a frying pan with low calorie cooking spray and heat till hot. Throw in the onions and cook until soft. Add in the garlic and herbs and cook for a couple of minutes till the herbs become aromatic.
Step 2
Add in the carrot and celery, and cook for a further 5 minutes. Make sure to keep stirring.
Step 3
Add in the stock cube, balsamic vinegar and tin of tomatoes, then fill half of the tin with water and add that also. When the pan starts to bubble turn the heat down to medium and cook for 15-20 minutes – a good time to start slicing your vegetables!
Step 4
Once cooked, attack with a stick blender/put into a food processor and whizz up until smooth. Pour into a large oven proof dish.
sliced vegetables
Step 1
Preheat the oven to 190°C. Slice the vegetables on the mandolin and place onto separate plates. You want to layer them in the dish on top of the tomato sauce in a repeating pattern. Work around the edge then do the middle.
Step 2
Once finished sprinkle a liberal amount of salt and freshly ground black pepper on top. A few sprays of low calorie cooking spray and top with a piece of baking parchment/greaseproof paper. This is just to stop the wafer thin slices from catching in the the hot oven.
Step 3
Cook for 45 minutes at 190°C – it’s cooked when the tomato sauce bubbles up around the vegetables. Serve immediately and enjoy!
Enjoy your Ratatouille’s Ratatouille with these delicious accompaniments:
How do you know when this Ratatouille’s Ratatouille is cooked?
Cook for 45 minutes at 190°C – it’s cooked when the tomato sauce bubbles up around the vegetables.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Ratatouille’s Ratatouille in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Ratatouille’s Ratatouille in the fridge for approximately 3 days or so.
Can I freeze Ratatouille’s Ratatouille?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Ratatouille’s Ratatouille?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Ratatouille’s Ratatouille
Ratatouille’s Ratatouille is a veggie packed, slimming friendly meal perfect for calorie counting and plans like Weight Watchers!
-
Prep Time
20 MINS
-
Cook Time
1 HR 10
- KCals 186
- Carbs 34G
Instructions
Marinara Sauce
- Spray a frying pan with low calorie cooking spray and heat till hot. Throw in the onions and cook until soft. Add in the garlic and herbs and cook for a couple of minutes till the herbs become aromatic
- Add in the carrot and celery, and cook for a further 5 minutes. Make sure to keep stirring
- Add in the stock cube, balsamic vinegar and tin of tomatoes, then fill half of the tin with water and add that also. When the pan starts to bubble turn the heat down to medium and cook for 15-20 minutes - a good time to start slicing your vegetables!
- Once cooked, attack with a stick blender/put into a food processor and whizz up until smooth. Pour into a large oven proof dish
Sliced Vegetables
- Preheat the oven to 190°C. Slice the vegetables on the mandolin and place onto separate plates. You want to layer them in the dish on top of the tomato sauce in a repeating pattern. Work around the edge then do the middle
- Once finished sprinkle a liberal amount of salt and freshly ground black pepper on top. A few sprays of low calorie cooking spray and top with a piece of baking parchment/greaseproof paper. This is just to stop the wafer thin slices from catching in the the hot oven
- Cook for 45 minutes at 190°C - it's cooked when the tomato sauce bubbles up around the vegetables. Serve immediately and enjoy!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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10 comments
See what others have to say
KerryFriday 26th July 2024
I really liked this. I won a marrow in a raffle but I’d never cooked one before! This recipe was perfect, tasted great and looked amazing too.
The only problem is the cooking time! It says 45 minutes, but the last stage is 45 minutes. There’s about 30 minutes of cooking before that point. The recipe was good though!
HollyWednesday 31st July 2024
Hey Kerry, I’m sorry about that I’ve amended the timings to reflect both the sauce and vegetables
JcwSunday 3rd July 2022
I can’t find marrow anywhere – perhaps it’s the wrong time of year. However, I did think marrows were just matured courgettes….which are already in this recipe. Has anyone tried any substitutions for the marrow?
SharonTuesday 5th July 2022
Hi Jcw, it’s a little early in the season to find marrows, they’re available in mid summer onwards. You could try substituting with aubergine as this has a similar texture and cooking time or just use more courgettes instead.
Tina ColeFriday 30th April 2021
Hi, not tried it yet but just wanted you to know that you have typed garlic twice in the Ingredients list. I just thought that on such a beautiful website you would want it to look professional. Can’t wait to try more of your recipes. I have your 3 books so i have plenty of choices. Thanks x
HollyFriday 30th April 2021
Hey Tina, thanks for pointing that out I’ve now amended the recipe!
Steph PatersonSunday 14th May 2017
Hi can you freeze or reheat this?
KateTuesday 16th May 2017
Hi Steph
We’ve not tried freezing it but there’s no reason why it wouldn’t freeze. It can be reheated
ChloeWednesday 11th May 2016
LOVE THIS???? Xx
KayThursday 12th May 2016
Thanks Chloe – really appreciate it 😀
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