Description
A colorful and flavorful ratatouille made with roasted vegetables.
Ingredients
Scale
- 1 large eggplant, diced
- 2 zucchinis, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ cups cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is key to getting those irresistible crispy edges and deep, roasted flavors in your ratatouille.
- Prepare the vegetables: Start by chopping your eggplant, zucchini, squash, peppers, and onion into uniform, bite-sized pieces. This not only ensures even cooking but makes every bite feel balanced.
- Toss and season: In a large mixing bowl, combine all the chopped vegetables along with garlic. Drizzle with olive oil, then sprinkle on the salt, pepper, thyme, oregano, and basil. Toss everything together until the vegetables are evenly coated.
- Roast in batches if needed: Spread the vegetables out on a large baking sheet (or two, if needed—don’t overcrowd them). Roast in the oven for 25–30 minutes, stirring once halfway through.
- Add tomatoes: After the initial roasting time, stir in the cherry tomatoes and roast for another 10–15 minutes.
- Finish and serve: Remove from the oven and let it cool for a few minutes. Sprinkle with fresh parsley just before serving. Serve warm as a side, or pile it over rice, couscous, or with a thick slice of sourdough.
Notes
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg