Roasted Ratatouille (Vegan Recipe)

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We are in the thick of winter and today’s Roasted Ratatouille is a very comforting and hearty to make this time of the year. This recipe is from Food52 Vegan cookbook and is my current go-to dish to make. I love roasted vegetables because roasting brings out the the natural sweetness in the vegetables and makes them taste sooo much better. I like to snack on them, that’s how much I like them.Traditional ratatouille is simmered on the stove for quite a long time and needs the vegetables to be added at specific times to cook evenly. But in this recipe, all the vegetables are simply mixed together and roasted all at once. White beans or chickpeas are added in for protein and chewy texture. This roasted ratatouille has my favorite eggplant in it, so that’s a bonus for me. Balsamic vinegar is the secret ingredient in this dish. It gives a nice sweetness and tanginess to the vegetables. This dish smells amazing while roasting and tastes even more amazing.The good thing about this dish is it can be served more than a few ways. Serve it over brown rice, quinoa, farro or even on a roast. It’s Adding the beans makes it more substantial and makes it great to be tossed with pasta. 

This goes for the January Week 4, Cooking from Cookbook Challenge Group.

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Roasted Ratatouille

This roasted ratatouille is much easier to make than traditional ratatouille. Vegetables are roasted with balsamic until nice and sweet. Can be serve it over brown rice, quinoa, farro or even on a roast.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Main Course, Main Dish

Cuisine: French

Servings: 6 Servings

Author: Pavani

Ingredients

• 2 Long Japanese Eggplants, chopped into 1" pieces
• 2 Medium Zucchini, chopped into 1" pieces
• 1 15.5 oz can of Chickpeas or white beans (I used cannelini beans), rinsed and drained
• 1 Red or Yellow Peppers, chopped
• 2~3 Roma Tomatoes, chopped
• 1 Medium Onion, chopped
• 2 Shallots, thinly sliced
• 4 Garlic cloves, minced
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dried Thyme (or use 2tsp fresh thyme)
• To Taste Salt and Pepper

Instructions

• Preheat the oven to 400°F.
• Add all the chopped vegetables (eggplant, zucchini, pepper, onion, shallot, tomatoes, garlic and beans) into a roasting pan or a casserole pan. Mix well.
• Combine olive oil, balsamic vinegar, thyme, salt and pepper in a small bowl.
• Pour the dressing over the vegetables and mix well to combine. Roast the vegetables for 20 minutes, stir the vegetables and return to the oven for another 20~30 minutes or until the veggies are very tender.
• Remove from the oven, taste and adjust the seasoning. Serve warm or at room temperature over brown rice, pasta, farro or even on a toast.