Air fryer recipe · Sides
Ratatouille Stacks
Layered summer vegetables roasted to sweet, herby tenderness in neat little stacks.
- 26 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 55kcal
- 0.7 gprotein
- 2.7 gcarbs
- 4.7 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Courgette1
- Aubergine1 small
- Tomato2
- Tomato passata100 ml
- Dried herbes de Provence2 tsp
- Olive oil2 tbsp
Method
Slice the vegetables
Cut the courgette, aubergine and tomatoes into thin, even rounds so they cook at the same rate. Lightly salt the aubergine and pat it dry after ten minutes, which draws out moisture and any bitterness.
Season the slices
Toss all the rounds with the olive oil, herbes de Provence, salt and pepper. Coat each slice lightly and evenly, as the oil helps them roast and colour rather than dry out and curl at the edges.
Spread the sauce
Spoon the passata across the base of a small oven-safe dish that fits your basket. This layer of sauce keeps the bottom row moist and stops the vegetables catching and drying against the dish.
Stack and arrange
Layer the rounds upright in tight overlapping rows, alternating the colours as you go. Press them snugly together so they support each other and hold their neat stacked shape while cooking.
Air-fry until tender
Cook at 180°C for 16 min until the vegetables are soft and lightly charred at the edges. Rest them a few minutes so the juices settle back into the slices before serving, keeping them moist.
