Ten plant ratatouille
Ten plants, one pan.
Watch the videoThe humble French dish that became a family staple.
When I was dating my French husband, I had no idea this simple peasant dish would become one of our family's favourite ways to eat vegetables. Now, whenever my kitchen is overflowing with aubergines, courgettes, tomatoes, peppers and herbs, this is the meal I make.
This version packs in ten different plants, so you're already a third of the way to 30 plants a week, all in one pan. Because eating more plants isn't about chasing a number. It's about making a few really good meals.
The recipe
Serves 4 · Metric, with cups in brackets- 1 aubergine
- 1 courgette
- 1 pepper
- A handful of cherry tomatoes
- 1 red onion
- 1 brown onion
- 1 head of garliccloves peeled and chopped
- 1 tbsp thyme
- 1 tbsp oregano
- A big glug of olive oil
- Sea salt, to taste
Chop everything to roughly the same small size. The trick is to keep it simple and let the vegetables do the work.
Warm the olive oil over a medium heat and soften the onions for a couple of minutes. Add the pepper and aubergine and cook down for a couple more.
Add the courgette and cook down, then the garlic, tomatoes, herbs and a good pinch of salt.
Put the lid on, turn the heat to low and cook for 10 to 15 minutes, stirring now and then, until everything softens into rich, jammy perfection.
Serve with crusty sourdough, over quinoa or brown rice, or simply on its own.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. The vegetables bring plenty of fibre and the olive oil your healthy fat. Add protein: serve it with grilled chicken or fish, crack a couple of eggs into the pan for the last few minutes, or stir through a tin of white beans.
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