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Ratatouille Parcels

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These vibrant ratatouille parcels offer a fragrant and modern twist on the classic Provençal stew. By sealing the aubergines and peppers in foil with aromatic ginger, white port, and rosemary, the vegetables steam gently in their own juices, intensifying their natural sweetness. The addition of citrusy lemon and a hint of spice from the fresh ginger elevates this dish into something truly sophisticated yet remarkably simple to prepare.

As a versatile vegan main or a sophisticated side dish, these parcels are perfect for effortless entertaining or a healthy midweek supper. The foil-steaming method ensures all the nutrients and flavours are locked in, making it a heart-healthy choice that pairs beautifully with crusty bread or fluffy couscous to soak up the infused oils and juices.

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Ingredients for Ratatouille Parcels

  • 2 beautiful aubergines

  • 2 red peppers

  • 2 yellow peppers

  • 4 bulb spring onions

  • 50g fresh ginger

  • 1 organic lemon (unwaxed)

  • 160ml olive oil

  • 120ml white port

  • 1 branch rosemary

  • 1 bay leaf

  • salt and pepper

How to make Ratatouille Parcels

Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.

Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.

Cook over gentle heat for 15 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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