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Baked ratatouille with butter bean mash recipe

Baked ratatouille with butter bean mash recipe

319 ratings

In partnership with Diabetes UK

A spin on the classic French stew, this healthy traybake is the perfect choice for getting more veggies into your diet. Roasting the veg allows them to develop rich and jammy flavours that go perfectly with the creamy butter bean mash. Serve with fresh basil leaves, if you like. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 294 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 courgettes, sliced into 1cm rounds
  • 3 peppers, deseeded and cut into bite-sized chunks
  • 3 red onions, thickly sliced
  • 250g salad tomatoes, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp herbes de Provence
  • 3 garlic cloves, unpeeled
  • 400g tin chopped tomatoes
  • 2 x 400g tins butter beans, drained and rinsed
  • 10g fresh basil
3 of your five-a-day and high in fibre

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    2g 8%
  • Sugars

    16g 18%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 35.7g Protein 12.3g Fibre 12.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes. Bake for 20-25 mins until the veg is tender and jam-like.
  2. Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add 50ml water, 1 tbsp oil and the beans; heat through over a low heat for 5 mins. Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
  3. Divide the mash between 4 plates and spoon over the ratatouille. Tear over the basil leaves to serve.

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