Roasted Ratatouille

This simple ratatouille is roasted in the oven. As the vegetables roast in the oven, their juices mingle with olive oil and herbs turning them silky and fragrant with an extra layer of caramelization.

There is still an absolute abundance of late summer vegetables in the farmers’ market. I am taking full advantage enjoying all the the tomatoes, eggplant, zucchini and peppers right now in this Roasted Ratatouille. I wanted an easy version of ratatouille, something I could make with less than 30 minutes of prep. Traditional ratatouille is time consuming, you sauté all the vegetables separately then stew them together slowly to combine.  I decided to do a shortcut method of roasting everything in the oven.  Once you cut up the vegetables your work is done, all you have to do is toss it in the oven,  let it roast and stir a few times.

In this version the ratatouille has a concentrated roasted flavor and velvety texture along with a garlicky kick.

In the oven, there’s an added layer of caramelization and browning that’s just not possible in a pot.  As the vegetables cook on the sheet pans their juices mingle with the olive oil turning fragrant and complex.

The best way to cook this is in two rimmed baking sheets with the eggplant, peppers and tomatoes in one pan and the zucchini and onions in another. Then put them all together for the last 20 minutes of roasting.

If you only have one rimmed baking sheet you can cook it all together with the vegetables very close and a little bit heaped. It’s comes out great, a little less caramelized and a bit more stew-y. Either way it’s a great dish.

The balsamic vinegar adds a sweet tart flavor.

Top it off with fresh basil for a bright herbal taste.

I often serve ratatouille with some creamy goat cheese. Add it to the pan 5 minutes before the vegetables are done to give the cheese a chance to melt.

Green or black olives are wonderful too, they contrast nicely with the sweet vegetables.

Serve it alone or with a fresh green salad. If you want a more complete meal serve along side a roast chicken or fish. This way you can take advantage of having your oven on.

Eat the leftovers the next day topped with a poached egg or as an omelet filling.  It’s very nice in an eggless omelet with garbanzo bean flour.

Enjoy the great late summer vegetables and make this ratatouille often while the vegetables are in season.  It’s…

fragrant and complex
perfectly caramelized
bursting with flavor
easy to make

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If you like this recipe be sure to check out:

Paleo Zucchini Basil Fritters,
Zucchini Pappardelle with Vegan Pesto

Roasted Ratatouille

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• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Total Time: 1 hour 20 mins
• Yield: 4 -6 servings 1x

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Description

An easy version of ratatouille with a concentrated roasted flavor and velvety texture along with a garlicky kick.

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Ingredients

Scale 1x2x3x

• 2 cups eggplant, peeled, cut into 1” chunks (1 small)
• 1 red or yellow bell pepper, cored seeded and sliced
• 4 cups Roma or plum tomatoes cut into large chunks
• 4 cups zucchini cut into 1/2” chunks (2-3)
• 1 medium onion cut in half and sliced
• 4 garlic cloves, smashed and peeled
• 1 teaspoon Celtic Sea Salt
• 1/4 teaspoon red pepper flakes (optional)
• 6 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 sprigs fresh rosemary or ¼ teaspoon dried rosemary
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil cut into ribbons

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Instructions

1. Heat the oven to 425 degrees.
2. On one rimmed baking sheet toss together the eggplant, peppers, 3 tablespoons olive oil,
   3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic and 1/2 teaspoon salt.*
3. Place into the oven on the top rack and roast for 15 minutes.
4. Add tomatoes and stir. Cook for 30 minutes more until eggplant is tender.  Turn the vegetables every 15 minutes to brown evenly.
5. On a second rimmed baking sheet toss together the onion slices, zucchini, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic, red pepper flakes and 1/2 teaspoon salt.
6. Place into the oven on the bottom rack and roast for 30-35 minutes until zucchini is tender and lightly brown.  Stir the vegetables every 15 minutes to brown evenly.
7. Remove from the oven, mix the zucchini and onions with the eggplant, tomatoes and peppers. Add vinegar and toss.
8. Roast for an additional 20 minutes turning once to prevent burning. The vegetables are done when tender and browned and the tomatoes are juicy.
9. Transfer to a platter. Sprinkle with basil and toss. Taste and adjust seasoning.
10. Serve hot, warm or at room temperature.

Notes

To make it easier, you can put all the vegetables on one rimmed baking sheet very close together, slightly piled up.  Stir frequently to get even cooking.

Top with 4 oz soft, fresh goat cheese 5 minutes before the vegetables are done to warm the cheese.

Add 1/2 cup green or black olives 5 minutes before the vegetables are done.

• Prep Time: 20 mins
• Cook Time: 1 hour 10 minutes
• Category: Vegetable
• Cuisine: Mediterranean, Paleo, Gluten Free, Vegan

Enjoy the recipe. Make it often while the vegetables are in season.

Love,
Ingrid