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Ratatouille 'crumble' with pesto potatoes recipe

Ratatouille 'crumble' with pesto potatoes recipe

4 ratings

Frozen veg and tinned tomatoes are transformed into this delicious, budget-friendly 'crumble' that happens to be vegan, dairy-free and healthy. We think everyone will love the Mediterranean flavours and healthy heartiness. See method

  • Serves 4
  • Takes 50 minutes
  • 398 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 400g frozen roast potatoes
  • 400g frozen Mediterranean-style roasting vegetables
  • 2½ tbsp olive oil
  • 1 onion, finely chopped​
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • ½ tsp sugar (any kind)
  • 150g crusty white bloomer, blitzed to coarse breadcrumbs
  • 1 tbsp Free From green pesto
  • ½ lemon, juiced​
2 of your five-a-day and low in saturated fat

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    2g 10%
  • Sugars

    13g 14%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 57.1g Protein 8.5g Fibre 6.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the roast potatoes on a baking tray and roast at the top of the oven for 25-30 mins until crisp and golden. Tip the frozen veg into a baking dish about 25 x 20cm and cook under the potatoes for 25-30 mins until tender.
  2. Meanwhile, heat 1 tbsp of the oil in a saucepan over a medium-high heat and fry the onion for 6-8 mins until softened. Stir in the garlic and fry for 1 min. Stir in the chopped tomatoes, sugar, 100ml water and some seasoning. Simmer for 10-15 mins, uncovered, until thickened slightly.
  3. Cut the potatoes into bite-sized pieces. Tip back onto the baking tray and drizzle with ½ tbsp oil; season. Roast for a further 5-10 mins until golden and crunchy.
  4. Pour the tomato sauce into the baking dish with the roasted veg and stir well. Toss the breadcrumbs with the remaining 1 tbsp oil; season, then scatter over the vegetable mixture. Bake for 10 mins or until the breadcrumbs are golden and crisp.
  5. Transfer the potatoes to a bowl, toss through the pesto and lemon juice. Serve alongside the ratatouille ‘crumble’.

Freezing and defrosting guidelines

Once baked and cooled, wrap the dish or any leftovers in foil and freeze. Thaw in the fridge overnight, then bake from chilled for 20 mins until golden and piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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