• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan western recipes, a classic French dish is so popular, it’s even featured in a movie. Even if you’re not a veggie-lover, Ratatouille may just be the dish that changes your mind with its delightful flavours.


Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

This recipe was first published in Flavours magazine.

This recipe is best with
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Recipe Ingredient

  • 4 tbsp palm oil
  • 200 g fresh shiitake mushrooms (quartered)
  • 1 onion (cubed)
  • 4 cloves garlic (minced)
  • 2 zucchinis (green and yellow, cut into 2cm cubes)
  • 2 capsicums (red and green, seeded and diced)
  • 300 g tomato (peeled and cubed)
  • 100 g tomato paste
  • 1 tbsp thyme (finely chopped)
  • 1 tbsp red wine (or balsamic vinegar)
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1/2 tsp ground black pepper
  • 30 g Parmesan cheese


  1. In a large pan, heat 2 tbsp palm oil over medium heat, then add mushrooms. Without stirring, brown one side, turn over and repeat the process.
  2. Remove the mushroom and set aside. Add the remaining oil and sauté the onions and garlic till onion is soft, then add the zucchini and capsicum.
  3. Cook for 5 minutes. Add the remaining ingredients (except for cheese) and simmer till vegetables are tender and mixture thickens.
  4. Remove from heat and garnish with cheese

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