Community Pick
Roasted Ratatouille
photo by DeliciousAsItLooks
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 large onion, cut into 12 wedges
- 12 garlic cloves, peeled
- 3⁄4 lb eggplant, cut in chunks
- 1⁄2 lb zucchini, cut into 1/2 inch rounds
- 1 lb plum tomato, cut into 4 wedges
- 1 fennel bulb, trimmed and cut in 12 wedges
- 1⁄4 lb mushroom, cut in quarters
- 1 sweet red pepper, cut in strips
- 1 yellow sweet pepper, cut in strips
- 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
directions
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Reviews
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I should have reviewed this months ago ... I've been living on this since early summer. This is THE best ratatouille recipe I've ever come across. It's the only way I'll prepare it now -- other recipes are too soupy for me. I love the fact that all the vegetables retain their texture and individual flavors, instead of turning into one giant stew. I particularly love the piquancy that the vinegar gives it -- I've been using 1/4 cup white balsamic vinegar to one Tbsp. olive oil, and about a half-cup of fresh basil. I've also started using grape tomatoes instead of plum tomatoes; the grape tomatoes are particularly sweet when roasted (and you don't have to chop up quite as much). This is a fabulous recipe, has helped me lose my final 10 pounds on WW, and I can't thank you enough for posting it!!!
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What a forgiving recipe! I like use grape tomatoes but I've also altered which veggies I put in depending on what I've got. It always turns out amazing! I do make sure to bake it for at least an hour and a half. Up to 2 hours, checking and stirring every 20 mins for the first hour and every 10-15 mins after that. The longer roast means all the veggies carmelize together. My fave way to serve this dish is actually cold. I stuff it in a whole wheat pita and top with a little sheep's milk feta. It's a really easy way to stick with your diet! This is definitely one of my fave veggie dishes of all time!
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I made this wonderful dish last night before driving DD to gymnastics. I left it out to cool for an hour and then popped it back in the oven to reheat shortly before dinner. However, dinner was delayed and I forgot the ratatouille in the oven. But what I thought was going to be a disaster turned into something wonderful because the vegetables had all caramelized into the most amazing taste. Next time I will cook this for an hour and a half! I used the eggplant, garlic, fennel, leeks, a Vidalia onion, zucchini, and yellow squash. This would be awesome with a winter squash, as well. Thx so much! **Saved in my Top 2008 Recipes Cookbook!
see 34 more reviews
Tweaks
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I sliced the vegetables with a mandolin slicer in about 1/4" slices and shingled them into a pyrex baking dish. I also switched the plum tomato for heirloom cherry tomato medley and tossed the tomatoes with sundried tomatoes and spread the mixture over the top. I baked the dish at 350 for about 80 minutes. I find that using low heat can leave a slight crisp to the vegetable and will make their flavors more enhanced.
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Never had ratatouille before because I don't like soggy/overcooked vegetables. This was so delicious! My kids "yummed" it right up! I substituted grape tomatoes for the plum tomatoes. Didn't have fennel. Added about 3/4 cup diced feta cheese at the end and used white balsamic vinegar. Thank you for the great recipe!
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I should have reviewed this months ago ... I've been living on this since early summer. This is THE best ratatouille recipe I've ever come across. It's the only way I'll prepare it now -- other recipes are too soupy for me. I love the fact that all the vegetables retain their texture and individual flavors, instead of turning into one giant stew. I particularly love the piquancy that the vinegar gives it -- I've been using 1/4 cup white balsamic vinegar to one Tbsp. olive oil, and about a half-cup of fresh basil. I've also started using grape tomatoes instead of plum tomatoes; the grape tomatoes are particularly sweet when roasted (and you don't have to chop up quite as much). This is a fabulous recipe, has helped me lose my final 10 pounds on WW, and I can't thank you enough for posting it!!!
RECIPE SUBMITTED BY
An older gentleman who enjoys cooking and is currently exploring the tastes and cooking methods of Oceania, the East and the Orient.
I value time spent sharing food with friends. Is there a better feeling than the sublime mellowness and goodwill which, by candle-light, can blanket pleasant company at the end of a splendid meal?