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(429 reviews from our customers)

Prep Time

40 min



Ratatouille, a French stew of sweet mixed vegetables, traditionally requires hours of slow cooking. Not so with Gousto! Our method involves tossing a selection of Mediterranean vegetables in olive oil before roasting them in a very hot oven.

Prep Time

40 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
1 red onion
120g millet
1 aubergine
100g chestnut mushrooms
2 garlic cloves
1 courgette
40g Italian hard cheese †
1 tbsp Italian dried oregano
1 vegetable stock cube †
2 tbsp balsamic vinegar †
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • millet
  • 1 aubergine
  • 80g chestnut mushrooms
  • 1 garlic clove
  • 1 courgette
  • 40g Italian hard cheese<span class="strong">†</span>
  • 1 tbsp dried oregano
  • vegetable stock pot<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 300 kJ
72 kcal
1797 kJ
428 kcal
of which saturates
1.7 g
0.8 g
10 g
4.8 g
of which sugars
10.9 g
2.2 g
65.4 g
13 g
Fibre 2.4 g 14.3 g
Protein 3.2 g 19 g
Salt 0.52 g 3.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 aubergine
80g chestnut mushrooms
1 garlic clove
1 courgette
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
1 tbsp dried oregano
dried oregano
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (milk, celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Ratatouille

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Slice the courgette(s) into quarters lengthways, then into chunks (approx. 2-3cm)

Quarter the mushrooms

Chop the aubergine(s) into cubes (approx. 2cm)

2 Ratatouille

Place the vegetables on an oven-proof tray

Coat well with 2-3 tbsp of olive oil and season to your taste with salt and pepper

Put in the oven for 20 min or until soft and lightly browned

Meanwhile, boil a kettle

3 Ratatouille

Dissolve 1/2 (1) stock cube (save the rest for step 5) in 400ml (800ml) of boiled water

Add the millet and stock to a medium size pot

Bring to a boil with a lid, then reduce to a simmer, and cook for 20 min, or until the water is absorbed and there are holes on the surface

4 Ratatouille

Crush the garlic with the side of a knife, peel it and chop finely

Peel the onion(s) and chop coarsely

Grate the parmesan (used in step 7)


5 Ratatouille

Add 2-4 tbsp of olive oil to a large pan on a medium-high heat

Once the oil is hot, add the onion and cook for 3 min then add the garlic and cook for another 2 min

Crumble in the remaining stock cube

Add the tomatoes, balsamic vinegar, dried oregano and 100ml (150ml) of boiled water then mix well

6 Ratatouille

Add the vegetables from the oven to the sauce and bring to a low boil

Lower the heat and simmer for 3 min

Mix well, season to your taste with salt and pepper and set aside

7 Ratatouille

Add 3/4 of the parmesan into the millet pot

Add 15g (30g) of butter and fork through until the butter has melted and the cheese combined

Season well with salt and pepper, and set aside

Tip: Add 100ml (200ml) of milk and stir well for extra indulgence


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Season to your taste with salt and plenty of pepper

Serve the the ratatouille on a bed of cheesy millet

Sprinkle over the remaining parmesan, and enjoy!

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