I found this recipe for ratatouille on pinterest but it’s actually from a sugarfree, gluten free, paleo friendly nonsense website, so I made some alterations.  I’ve very much been wanting to eat more vegetables so a ratatouille makes sense, but lacks protein and carbs (my favourite things!).  So I added potatoes and cheese to make it more balanced and yummier.  OK the cheese also adds fat but in moderation it’s not too bad.


  • 2 cans of chopped tomatoes
  • olive oil
  • garlic
  • herbs
  • salt
  • fresh basil
  • 1 onion
  • 1 courgette
  • 2 tomatoes
  • 2 potatoes
  • goats cheese

RatatouilleI wanted to use aubergine as well but alas the coop has a poor selection of veg, so the ratatouille was aubergine free.

I preheated the oven to 175 celsius, and greased a baking dish.  The tomato sauce was just the chopped tomatoes, with 1tbsp of oil, the garlic, basil, salt, and herbs. I poured it into the baking dish.

I sliced the veg and stack them in the dish alternately. Because I wanted to add the cheese towards the end I stacked fairly losely so I’d be able to slip it in later.

I baked the ratatouille for about 45mins, then took it out and added slices of the goats cheese.  Then put it back in the oven to finish off.  It was pretty delicious, if I do say so myself.  The potatoes had just cooked, so I wouldn’t cook it for any less time but the other veg can all be eaten raw anyway so that’s fine.  Looking at the fat content in the dish I should probably have used less cheese, but it really didn’t seem like that much!


Nutritional Values:

Whole Dish Per Portion
Cals 1088.4 504.5
Fat 52.3 26.1
Protein 42.3 21.1
Sugar 30.7 15.4
Fibre 18 9
Carbs 111.4 55.5