Baked Plant-Based Ratatouille With Saffron Rice
This bowl is full of soul and comes together in a snap. Slow-cook mushrooms, squash and aubergine in a tangy tomato sauce till it melts apart. Serve with saffron rice and fresh basil. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat
Trim the green stalk off your aubergine[s] and discard, then chop into bite-sized pieces
Peel and chop your red onion[s] into wedges
Add the chopped aubergine and red onion wedges to the dish
Chop your flat white mushrooms into bite-sized chunks
Add the chopped mushrooms and your butternut squash cubes to the dish and season generously with salt and pepper
Cook for 2-3 min or until very lightly browned
Add 300ml [400ml] [500ml] boiled water with your vegetable stock mix, tomato paste, balsamic vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Add your chopped tomatoes, dried basil and dried oregano to the dish
Cover with a lid and put the dish in the oven for 45 min or until the veg is tender and the sauce has thickened – this is your baked plant-based ratatouille
Once the plant-based ratatouille has been cooking for 10 min, reboil half a kettle
Add your white long grain rice to an oven-proof dish with your saffron, a generous pinch of salt and 300ml [390ml] [600ml] boiled water, making sure all the rice is submerged
Cover very tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your saffron rice
Use this time to clear up, set the table, have a cup of tea or simply chill!
To serve, remove the baked plant-based ratatouille from the oven and taste for seasoning, adding more salt and pepper if needed
Set the plant-based ratatouille in the centre of the table, ready to share
Tear your basil leaves all over the top and serve the saffron rice to the side
Let everyone dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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