Name: Air fryer ratatouille
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 zucchini (300g), sliced thickly; 1 large red capsicum (350g), sliced thinly; 1 large yellow capsicum (350g), sliced thinly; 1 medium red onion (170g), cut into thin wedges; 2 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; 250g baby roma tomatoes; 2 cloves garlic, sliced thinly; 2 tablespoons pine nuts; 2 tablespoons red wine vinegar; ½ cup basil leaves

This air fryer ratatouille recipe is fast, simple and full of flavour. Air fry this colourful medley of vegetables until golden and tender, toss with buttery pine nuts and finish with punchy vinegar and fresh basil. Delicious!

Ingredients

2 zucchini (300g), sliced thickly

1 large red capsicum (350g), sliced thinly

1 large yellow capsicum (350g), sliced thinly

1 medium red onion (170g), cut into thin wedges

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

250g baby roma tomatoes

2 cloves garlic, sliced thinly

2 tablespoons pine nuts

2 tablespoons red wine vinegar

½ cup basil leaves

Method

Preheat a 7-litre air fryer to 180°C for 3 minutes.

Place zucchini, capsicums, onion, oil and paprika in a large bowl, then season; toss to combine.

Taking care, line the air fryer basket with baking paper. Spoon the vegetable mixture onto the paper; at 180°C, cook for 10 minutes, tossing vegetables halfway through cooking time.

Add tomatoes, garlic and pine nuts to basket and toss gently; at 180°C, cook for a further 5 minutes or until vegetables are browned lightly and tender.

Serve ratatouille drizzled with vinegar and topped with basil.

What is ratatouille?

Ratatouille is a rustic French dish of seasonal stewed vegetables, such as tomatoes, eggplant, zucchini, capsicum and onion, with fragrant herbs.

What to serve with this ratatouille recipe?

Ratatouille is fabulous by itself as a hearty vegetarian meal with a crusty baguette, served on top of pasta or as a side dish. Make this ratatouille recipe for Christmas feasts and summer barbecues.

Tips for using baking paper in the air fryer

As in this air fryer ratatouille recipe, you can line the pan under the basket with baking paper or foil to catch any oil drippings. However, avoid baking paper as a cover for food, as it will catch fire. Instead, if necessary, use aluminium foil, which may need to be weighed down with metal spoons.

Air fryer potatoes with salt & vinegar

zucchini fries on a plate with a bowl of yoghurt sauce alongside

Zucchini chips with aioli

Steph de Sousa’s air fryer Mexican-style corn ribs

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook