Not Exactly Ratatouille – a delicious recipe with eggplants, sweet potatoes, carrots, potatoes, pimientos, mushroom. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Start by heating up your oven to 200 degrees Celsius.
2
Chop all the veggies up.
3
The larger veggies should be in medallions and the chilies, pimientos, mushrooms and capsicum should be chopped into smaller pieces.
4
I preferred to leave the Basil whole, but you can chop it if you prefer.
5
Add everything (except cheese) into a LARGE baking pan (we're talking big enough to roast a large chicken in for size).
6
Mix it all through as much as you are able to, just to get an even mix.
7
Cook, covered in the oven for approx 40 minutes.
8
Sprinkle the cheese over the veggies and put back into the oven.
9
Raise the temperature to full heat and cook uncovered for 5-10 minutes or until the cheese is melted.
10
Serve with fresh crusty bread as there will be quite a lot of liquid in this dish.
2780
kcal
Calories
253
g
Fat
116
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3 japenese eggplants, 2 sweet potatoes, 4 carrots, 6 potatoes, and more.
Yes, Not Exactly Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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