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Mixed Vegetable Ratatouille
Mixed Vegetable Ratatouille

Mixed Vegetable Ratatouille

Portions 4
Preparation Time
Cooking Time


  • 250ml olive oil
  • 3 cloves garlic, chopped
  • 2 large greenhouse tomatoes, washed thinly sliced
  • 5 fresh oregano leaves, chopped
  • 2 bell peppers, washed and quarter sliced
  • 60ml cup white wine
  • 30ml 35% cooking cream
  • 1 large eggplant, washed and thinly sliced
  • 1 large zucchini, washed and thinly sliced
  • 15ml butter
  • Half a bag (375g) Arctic Gardens Mixed Vegetables
  • 2 sprigs fresh thyme, leaves removed
  • salt and ground pepper
  • 1 clove garlic, peeled
  • 2 balls mozzarella di bufala, thinly sliced


  1. Combine olive oil, eggplant, zucchini, and garlic in a large bowl. Season.
  2. Sauté eggplant and zucchini on a hot skillet without browning too much.
  3. Lay eggplant and zucchini on a paper towel after cooking. Place tomatoes on a paper towel and refrigerate for 20 minutes.
  4. Melt butter in a skillet and sauté mixed vegetables with fresh oregano and thyme. Season.
  5. Poach bell peppers in a small saucepan with garlic and white wine. Cook for 20 minutes, until dry. Crush using a hand blender and incorporate cream. Season.
  6. Layer eggplant and zucchini mixture with mixed vegetables. Top with mozzarella di bufala and bell pepper coulis. Serve.



Nutrition Facts (per serving):

Calories: 745

Protein:  11 g

Fat:    68 g

Carbohydrate:  25 g

Fibre:   9 g

Sodium: 200 mg

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