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!
Preparation
- 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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