Roasted Ratatouille is a much easier version of the traditional French recipe. It’s delicious hot or cold and is naturally vegan and gluten-free.
Traditional ratatouille is a French stew made by sauteing vegetables separately and adding them together at the end.
But really, who has time for that?
My recipe may not be authentic, but I think it tastes great.
And most of the time it takes to prepare the roasted ratatouille, it’s doing its thing in the oven. So feel free to grab a book, fold some laundry, or just relax in front of the TV as it cooks.
The key components of Roasted Ratatouille are vegetables that are abundant during the warm summer months.
First we have zucchini, which I also like to use to make Zucchini Chickpea Stew.
Next up is eggplant. It’s also wonderful in Eggplant Bolognese Pasta.
Then comes red bell pepper. It’s one of my favorite vegetables. I like it in Mediterranean Salad, Summer Rolls, Fried Rice, Massaged Kale Salad, Tofu Scramble Tater Tot Casserole, and the list goes on and on!
There are so many ways to enjoy Roasted Ratatouille.
You can serve it over couscous, quinoa, pasta, baked potatoes, mashed potatoes, or simply eat it with crusty sourdough bread and a green salad.
It tastes wonderful warm or at room temperature.
It’s like summer in a bowl.
Now let’s make Roasted Ratatouille!
Food for thought (please leave a comment!):
- Have you ever made ratatouille?
- Do you enjoy French food?
- What is your favorite summer vegetable?
- 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.