Roasted vegetable ratatouille

Table of contents

Roasted Vegetable Ratatouille

Roasted Vegetable Ratatouille is a delightful twist on the classic French dish, featuring a medley of vibrant vegetables roasted to perfection. This version enhances the natural sweetness and flavors of the vegetables, creating a comforting and hearty dish that’s perfect for any occasion. The combination of eggplant, zucchini, bell peppers, and tomatoes, seasoned with herbs, makes this ratatouille a standout.

Serving Size and Yield

Serves approximately 4-6 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Ingredients

1 medium eggplant, diced
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large onion, sliced
3 cloves garlic, minced
4 large tomatoes, chopped
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).
Prepare a large baking sheet by lining it with parchment paper.
Combine the eggplant, zucchinis, bell peppers, onion, and garlic in a large bowl.
Drizzle the vegetables with olive oil and sprinkle with thyme, oregano, salt, and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Add the chopped tomatoes to the roasted vegetables and return to the oven for an additional 10 minutes.
Remove from the oven and let cool slightly before serving.
Garnish with fresh basil leaves before serving.

Additional Notes

For a heartier meal, serve the ratatouille over cooked quinoa or couscous. You can also add a sprinkle of Parmesan cheese for extra flavor. Feel free to substitute or add other vegetables like mushrooms or carrots based on your preference.