This ratatouille recipe cooks eggplant, zucchini, peppers and tomatoes separately first, so each vegetable keeps its own texture, then brings them together for a slow, fragrant simmer. One serving is about 400 g.
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Light & Vegetable-Rich
Slow-simmered summer vegetables in olive oil — light, fragrant and full of fibre.
swap_horizPairs Well With Crusty sourdough bread, grilled fish or a fried egg
This moroccan couscous recipe steams fine semolina until fluffy, then ladles over a slow-cooked stew of seven vegetables, chickpeas and warm spices. One serving is about 475 g.
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Comfort & Warmth
Fluffy steamed semolina with a slow vegetable stew and chickpeas.
swap_horizPairs Well With Harissa, mint tea and crusty bread
Quick Prep (<30m)
The Dinner Gazette
Never wonder what’s for dinner again
One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.
France
1h 15m
Morocco