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Roasted Ratatouille

A delightful celebration of summer's bounty, combining fresh ingredients into a colorful, comforting dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium eggplant diced
  • 2 medium zucchini sliced
  • 1 bell pepper chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Equipment

  • Large baking sheet
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Spatula

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Dice the eggplant, slice the zucchini, chop the bell pepper, and dice the onion.
  3. In a large mixing bowl, combine all the diced vegetables with minced garlic, olive oil, thyme, basil, salt, and pepper. Toss until well coated.
  4. Spread the vegetable mixture evenly on a large baking sheet.
  5. Place the baking sheet in the preheated oven and roast for about 30-35 minutes, stirring halfway through.
  6. After 25 minutes, add the halved cherry tomatoes to the baking sheet.
  7. Continue roasting for an additional 10-15 minutes until the vegetables are tender and slightly charred.
  8. Remove the ratatouille from the oven and let it cool slightly before serving.

Notes

This dish can be enjoyed warm, at room temperature, or even cold. Serve alongside grilled chicken or fish for a hearty meal.