Step 1

Pre-heat oven to 180°C.

Step 2

Line a large baking tray with baking paper.

Step 3

Prepare vegetables as above, place into a large bowl, and toss with ½ cup of olive oil.

Step 4

Place meatballs and vegetables onto the prepared tray.

Step 5

Drizzle with additional oil and balsamic.

Step 6

Season with salt, sugar, and pepper. Toss to combine. Scatter half of the thyme and drizzle half a cup of water over the vegetables.

Step 7

Roast for 15 minutes.

Step 8

Remove ratatouille from the oven, turn meatballs, and toss vegetables. Check liquid levels, and if vegetables are looking dry, add the remaining half a cup of water.

Step 9

Return the tray to the oven for a further 10 minutes or until the vegetables are tender.

Step 10

Once cooked, remove ratatouille from the oven and finish with additional fresh thyme.

Step 11

Meanwhile, in a small bowl, prepare yoghurt sauce, using remaining fresh thyme, add yoghurt, garlic, and salt. Stir to combine.

Step 12

Serve ratatouille drizzled with garlic and herb yoghurt with a fresh green salad and crusty garlic bread.