Name: Roasted Vegetable Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 medium Eggplant, cubed; 2 medium Zucchini, sliced into rounds; 1 medium Yellow Squash, sliced into rounds; 2 large Red Bell Pepper, chopped; 1 large Red Onion, diced; 4 tbsp Extra Virgin Olive Oil; 4 cloves Garlic, minced; 1.5 cups Crushed Tomatoes; 1 tbsp Herbes de Provence; 0.25 cup Fresh Basil, torn

"Experience the vibrant flavors of Provence with this beautifully layered roasted vegetable ratatouille. Each vegetable is caramelized to perfection in the oven, creating a rich, savory melody of Mediterranean taste that is both healthy and comforting."

Ingredients

Qty	Item
1 medium 450 g	Eggplant, cubed
2 medium 300 g	Zucchini, sliced into rounds
1 medium 200 g	Yellow Squash, sliced into rounds
2 large 300 g	Red Bell Pepper, chopped
1 large 150 g	Red Onion, diced
4 tbsp 60 ml	Extra Virgin Olive Oil
4 cloves 12 g	Garlic, minced
1.5 cups 350 ml	Crushed Tomatoes
1 tbsp 5 g	Herbes de Provence
0.25 cup 10 g	Fresh Basil, torn

How to Make Roasted Vegetable Ratatouille

Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

In a large bowl, toss the eggplant, zucchini, yellow squash, bell peppers, and onion with 3 tablespoons of olive oil, salt, pepper, and the Herbes de Provence.

Spread the vegetables in a single layer across the prepared baking sheets; roast for 30 minutes, tossing halfway through, until edges are caramelized.

While the vegetables roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat and sauté the garlic for 1 minute.

Pour the crushed tomatoes into the skillet and simmer gently for 10 minutes to thicken the sauce.

Add the roasted vegetables into the tomato sauce and stir gently to combine, allowing them to simmer together for 5 minutes.

Garnish with fresh torn basil and a drizzle of olive oil before serving.

·
Don't crowd the baking sheets; use two pans to ensure the vegetables roast and caramelize rather than steam.
·
Salt the eggplant cubes 20 minutes before cooking and pat dry to remove excess moisture and bitterness.
·
For an authentic look, you can arrange the sliced vegetables in a spiral pattern over the sauce and bake in a round dish.
·
This dish tastes even better the next day after the flavors have had time to meld in the refrigerator.

Frequently Asked Questions

Can I make this ratatouille ahead of time?

Yes, it is an excellent make-ahead dish. It keeps well in the fridge for up to 4 days and the flavors actually improve over time.

What should I serve with roasted ratatouille?

It pairs beautifully with crusty French bread, creamy polenta, fluffy couscous, or as a side to grilled chicken or fish.

Do I need to peel the eggplant?

There is no need to peel it! The skin provides structure and contains many of the vegetable's nutrients and antioxidants.

Is this recipe gluten-free and vegan?

Yes, this recipe is naturally vegan, gluten-free, and dairy-free, making it suitable for many dietary preferences.

Video Tutorials

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