• 2 cooked beetroots
  • 2 carrots
  • 1 celeriac
  • 1 courgette
  • 3 tbsp cooking oil
  • 2 tsp oregano
  • 2 tsp garlic powder
  • 1 can of tinned chopped tomatoes
  • 100 g grated cheese
  • Fresh curly parsley for the garnish
  • Salt and pepper
  • Extra: an ovenproof dish that fits in the air fryer

You can cook a lot more things in an air fryer than you might realise. In fact, it’s just as versatile as an oven, except the air fryer is a bit more convenient and often quicker too. This ratatouille is a great example of what you can make – so it’s time to try your hand at this popular vegetable dish in the air fryer!

We’ve gone for ratatouille with a twist. Instead of aubergine and tomatoes, we’ve used beetroot, celeriac and carrots alongside courgette. This gives the dish a completely different look, plus it’s a good way of varying the types of vegetables you eat. The basics are still the same, though: a tomato sauce mixed with sliced vegetables that are baked in the oven (or the air fryer, in this case). It’s easy, appealing and delicious!

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  • Cut the beetroots, carrots, celeriac and courgette into slices, making sure to slice the carrots and celeriac slightly more thinly than the courgette and beetroot.
  • Mix the cooking oil together with the oregano and the garlic powder in a bowl to make a dressing.
  • Empty the tin of tomatoes into the ovenproof dish. Sprinkle a handful of grated cheese on top. Then layer all the sliced vegetables alternately in the ovenproof dish. Drizzle the dressing over the top.
  • Cook the ratatouille in de air fryer at 180 degrees for 20-30 minutes, checking the vegetables occasionally to see whether they are cooked through. Add the rest of the grated cheese and cook for a further two minutes.
  • Remove the ratatouille from the air fryer and garnish with the fresh parsley. Serve with risotto or some crusty bread.

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