Ratatouille with Microgreens

A colourful, rustic French dish with roasted summer vegetables.
Topped with fresh microgreens for a vibrant finish.

🔪 Ingredients

• 1 aubergine (eggplant), thinly sliced
• 1 courgette (zucchini), thinly sliced
• 1 yellow pepper, thinly sliced
• 1 red pepper, thinly sliced
• 2 tomatoes, thinly sliced
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tsp dried herbs (thyme or herbes de Provence)
• A handful of fresh microgreens (e.g. red cabbage, broccoli)

🍳 Instructions

1. Preheat oven to 190°C (170°C fan).
2. Lightly oil a round baking dish. Layer the sliced vegetables in alternating order, forming a spiral or pattern.
3. Mix olive oil, garlic, herbs, salt, and pepper. Brush or drizzle over the vegetables.
4. Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until tender and golden.
5. Let cool slightly. Top with fresh microgreens before serving.

🌱 Serving Suggestion

Serve warm as a main or side dish. Delicious with crusty bread or rice. Can also be enjoyed cold the next day as a refreshing lunch.