Recipe: Oven-Roasted Ratatouille

Oven Roasted Ratatouille from HousewifeHowTos
Oven-roasted ratatouille is a wonderful way to use the summer garden’s abundant produce. For those of us trying to cook meatless more often, this can be turned into a hearty main course. So it’s not just good-tasting, it’s good for the budget and the waistline, too!

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This recipe calls for yellow summer squash but also works fine with zucchini. I like the fact I can put it together in the morning, then pop it into the oven once the temperatures have cooled off in the evening. You can make it in the crock-pot, also, but it won’t be as pretty. (Then again, your house won’t be as hot!)

Note: Ratatouille is usually made on top of the stove, but I’m lazy. Also, I like the sweet yet deeper flavor that oven-roasting gives vegetables.

Oven-Roasted Ratatouille
 
Prep time
Cook time
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A wonderful way to enjoy the abundance of the summer garden. Serve as a side dish, or turn into a hearty, meatless entree by serving with a crusty loaf of bread.
Author:
Recipe type: Vegetable
Cuisine: French
Serves about: 4-6
Ingredients
  • 1 large yellow onion,
  • 3 garlic cloves, minced
  • 6 garlic cloves, peeled but whole
  • 1 medium eggplant, sliced into ¼" thicknesses
  • 1 tsp. salt
  • 1 medium yellow summer squash, sliced into ¼" thicknesses
  • 1 sweet red pepper, seeded and sliced into ¼" thicknesses
  • 2 tomatoes, seeded and chopped
  • 1-2 tbsp. extra virgin olive oil
  • 1 tbsp. good quality balsamic vinegar
  • 1 tbsp. fresh thyme (or ½ tsp. dried)
  • 1 tbsp. minced fresh rosemary (or ½ tsp. dried rosemary, crushed well)
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped
Instructions
  1. Preheat oven to 400F.
  2. Toss the eggplant slices with 1 tsp. salt and place in colander. Let sit 20 minutes then rinse and pat dry.
  3. Spray roasting pan with cooking spray or brush with olive oil.
  4. In large bowl, toss vegetables, including eggplant slices, with olive oil and balsamic vinegar. Season to taste, and arrange in roasting pan.
  5. Roast in 400F oven for 30-45 minutes, or until vegetables begin to take on caramelized color.
  6. Season again and sprinkle with parsley before serving.

Serve with a crusty loaf of bread and a good cheese for a fabulous meatless meal!

Comments

    • says

      I love ratatouille, but we seldom finish this the first night. Recently I discovered what a delicious omelette filling it makes — just add a bit of freshly grated Parmesan cheese. Delicious!

  1. Raquel@2dayswoman says

    Yummy, will definitely give this recipe a go (this weekend perhaps?) I’m always on the look out for nice vegetarian recipes as I don’t eat meat. My husband and children do eat meat, but I get the feeling your recipe will be a winner in our house 😉

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