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Roasted Ratatouille

Roasted Ratatouille

Roasted Ratatouille is a vibrant, colorful dish made with fresh vegetables that are roasted to perfection, creating a smoky sweetness and distinct textures. This recipe simplifies the traditional method, allowing the oven to do the heavy lifting while maintaining the integrity of the vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: French
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 large or 2 medium eggplants, cut into 1-inch cubes
  • 2 medium zucchinis, sliced into thick half-moons
  • 1 medium yellow squash, sliced into thick half-moons
  • 1 large red bell pepper, de-seeded and chopped into chunks
  • 1 large yellow bell pepper, de-seeded and chopped into chunks
  • 1 medium red onion, roughly chopped
  • 2 cups cherry tomatoes, kept whole
  • 4-5 cloves garlic, minced or smashed
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 3-4 sprigs fresh thyme, leaves removed from stems
  • Salt and black pepper to taste
  • 1/4 cup fresh basil, torn or chiffonade for garnish
  • Balsamic glaze (optional)

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Wash all your produce thoroughly. Cut the eggplant, zucchini, squash, and peppers into uniform 1-inch pieces.
  3. Place all the chopped vegetables, including the cherry tomatoes and minced garlic, into a very large mixing bowl. Pour the olive oil over the top. Add the dried oregano, fresh thyme, salt, and pepper. Toss everything together until well-coated.
  4. Spread the vegetables out across two large rimmed baking sheets, ensuring they are not crowded.
  5. Roast the vegetables for about 35 to 45 minutes, flipping them halfway through for even browning.
  6. Check for doneness; the eggplant should be tender, the peppers should have charred spots, and the tomatoes should have burst.
  7. Remove from the oven and toss in the fresh basil. Drizzle with balsamic glaze if desired.
  8. Let the Roasted Ratatouille sit for five minutes before serving.

Notes

Use high-quality, fresh vegetables for the best flavor. Adjust seasoning to taste and feel free to add variations like olives or chickpeas.