Roasted Ratatouille is a short-cut version of the traditional French recipe. This Mediterranean vegetable stew is delicious hot or cold and is naturally vegan and gluten-free.
This recipe was originally published 9/24/2015.
What is ratatouille?
Traditional ratatouille is a French vegetable stew made by sauteing different produce separately and adding them together at the end.
I enjoyed it many times when I attended a language school one summer in Nice, France where this dish originated.
You can learn more about the origin of this “motley stew” in the article Ratatouille from The Real French Foods.
I loved the abundance of produce at the provincial outdoor markets.
And when I returned home, I experimented in the kitchen making the new Mediterranean dishes I had tried during my month in France.
But when it came to making this vegetable stew, I decided to take a short cut and roast all the vegetables together in the oven.
While my recipe may not be authentic, but I think it tastes great.
And most of the time it takes to prepare the roasted ratatouille, the oven is working it’s magic on the summer produce.
So feel free to grab a book, fold some laundry, or just relax in front of the TV as it cooks.
What vegetables are used in ratatouille?
The key components of Roasted Ratatouille are vegetables that are abundant during the warm summer months.
- First we have zucchini (courgette), which I also like to use to make Zucchini Chickpea Stew.
- Next up is eggplant (aubergine). It’s also wonderful in Grilled Eggplant Salad.
- Then comes red bell pepper. It’s one of my favorite vegetables. I like it in Mediterranean Cucumber Salad, Tofu Scramble Tater Tot Casserole, and the list goes on and on!
- Plus we have tomatoes! I just love tomatoes. Between Green Pepper Salad, Hearts of Palm Salad, and Cherry Tomato Pasta, I never get tired of them!
- Finally there’s onion and garlic, which are the base of so many delicious Mediterranean diet recipes.
How to enjoy Roasted Ratatouille
There are so many ways to enjoy this rustic French dish.
You can serve it over couscous, quinoa, pasta, baked potatoes, mashed potatoes, or simply eat it with a green salad or on its own.
It tastes wonderful warm or at room temperature.
It’s like summer in a bowl.
And for a protein boost, add a can of drained and rinsed chickpeas to the casserole before baking.
Roasted Ratatouille Recipe
Since this hearty vegetable stew can be eaten hot or cold, it’s ideal for meal prep. And it’s a part of a healthy Mediterranean diet.
If you love this recipe, please give it 5 stars!
- 1 zucchini cubed (about 1/2 inch)
- 1 eggplant cubed (about 1/2 inch)
- 1 red pepper cubed (about 1/2 inch)
- 1 onion cubed (about 1/2 inch)
- 2 tomatoes (large, or 4 medium) diced
- 4 cloves garlic minced
- 2 Tablespoons olive oil (or substitute water or vegetable broth for oil-free version)
- salt to taste
- 1 handful fresh basil
- Pre-heat the oven to 450 degrees F.
- Combine the zucchini, eggplant, red pepper, onion, tomatoes, and garlic in a large foil-lined glass baking dish. Drizzle with olive oil and sprinkle with salt. Toss the vegetables with your hands to make sure they are all coated lightly with the oil.
- Roast the vegetables in the oven, uncovered, 50 to 60 minutes, until they are soft and most of the pan liquid has evaporated, mixing the vegetables after about 30 minutes.
- Chop or tear the fresh basil leaves.
- Remove the vegetables from the oven and transfer to a serving bowl. Add the basil and stir.
- Enjoy hot or refrigerate and serve cold.