Go Back

Roasted Ratatouille

Roasted ratatouille transforms the classic stovetop vegetable stew into a caramelized, smoky dish with deep flavors and vibrant colors. The vegetables—zucchini, eggplant, peppers, and tomatoes—are sliced uniformly, seasoned, and roasted until tender and golden around the edges, creating a rustic, hearty final dish with a tender yet slightly crispy texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into 1 cm rounds
  • 1 medium eggplant sliced into 1 cm rounds, salted beforehand to reduce bitterness
  • 2 medium bell peppers any color, sliced into strips
  • 3 medium tomatoes ripe, sliced into rounds or chunks
  • 3 tablespoons olive oil for tossing vegetables
  • to taste salt and pepper
  • 2 sprigs fresh thyme or rosemary for flavor

Equipment

  • Large rimmed baking sheet
  • Sharp Knife
  • Mixing bowl
  • spatula or tongs

Method
 

  1. Preheat your oven to 200°C (390°F). Line a large rimmed baking sheet with parchment or lightly oil it to prevent sticking.
  2. Using a sharp knife, slice all the vegetables into approximately 1 cm thick rounds or strips—aim for uniform thickness for even roasting. Place the sliced zucchini, eggplant, peppers, and tomatoes into a mixing bowl.
  3. Toss the vegetables with 3 tablespoons of olive oil, salt, pepper, and the sprigs of fresh thyme or rosemary. Make sure each piece is well coated with oil and seasonings for maximum flavor.
  4. Arrange the vegetables in a single layer on the prepared baking sheet, spreading them out so they aren't overlapping too much. This helps them roast evenly and develop caramelized edges.
  5. Place the baking sheet in the oven and roast for 25 to 30 minutes. Halfway through, use tongs or a spatula to turn the vegetables so they brown evenly. You'll notice the edges turning a lovely golden brown and smelling fragrant.
  6. Once roasted, remove the baking sheet from the oven and let the vegetables sit for about 5 minutes. Carefully transfer them to a serving dish or a warm platter.
  7. Garnish with additional fresh herbs or a squeeze of lemon if desired, and serve warm. The vegetables should be tender with crispy, caramelized edges, ready to enjoy as a hearty, rustic dish.

Notes

Salting the eggplant beforehand helps remove bitterness. Feel free to add olives or capers after roasting for extra flavor. For a vegan version, skip any cheese or dairy-based toppings.