Air fryer recipe · Mains
Ratatouille Veg Bake
Sliced summer vegetables roasted with herbs until tender.
- 30 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 175kcal
- 2.4 gprotein
- 11.7 gcarbs
- 14.2 gfat
- 4.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- zucchini1
- brinjal1
- tomato2
- bell pepper1
- olive oil2 tbsp
- mixed herbs1 tsp
- salt1/2 tsp
Method
Slice
Cut the zucchini, brinjal and tomato into even rounds about 5 mm thick and chop the bell pepper small. Slices of one thickness cook at the same speed, so nothing turns to mush while the rest is still firm.
Season
Toss all the vegetables with the olive oil, mixed herbs and salt until lightly and evenly coated. A thin film of oil helps the edges brown and stops the rounds drying out in the hot air.
Arrange
Layer the rounds upright and overlapping in a small heatproof dish that fits the basket. Standing them on edge lets the tops catch colour while the packed bases stay juicy and tender.
Preheat
Preheat the air fryer to 180°C for 3 minutes, then lower the filled dish in carefully. A hot start sets the surface quickly so the vegetables roast rather than stew slowly in their own steam.
Air fry
Cook at 180°C for 20 min until the vegetables are soft and the edges are lightly charred, and a fork slides into a round with no resistance. The dish will smell herby and look glossy when ready.
