Roasted Ratatouille

"Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Kate N. photo by Kate N.
photo by Kate N. photo by Kate N.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
55mins
Ingredients:
16
Serves:
6
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ingredients

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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.

Questions & Replies

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  1. jdflynn2011
    Does this freeze well?
     
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Reviews

  1. KLHquilts
    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!!!
     
  2. laura.e.shepard
    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!
     
  3. ferryal
    This is just FANTASTIC! The only thing different I did was to sprinkle the vegies with a bit of Olive oil before baking and sprinkle it with Herb de Provence. Great on Angel Hair pasta and/or Persian Saffron Rice. Thank you so much for posting it! Ferryal
     
  4. Penny Stettinius
    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!
     
  5. Julie B.
    I just made this! I used what I had on hand, which was almost the same except no fennel or mushroom and I added yellow summer squash. It was so good! I didn't even bother with the olive oil and vinegar at the end because the veggies were so sweet and carmelized! Yum! thanks for the recipe!
     
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Tweaks

  1. Kate N.
    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.
     
    • Review photo by Kate N.
  2. Lorraine3
    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!
     
  3. KLHquilts
    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?
 
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