How to make Easy Oven Roasted Ratatouille

Recipe to make Roasted Ratatouille that is much easier to make than traditional ratatouille. Serve it over brown rice, farro, or on toast.

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Roasted Ratatouille is a very comforting and hearty dish to make during chilly seasons. It is a much easy version of the stove top recipe.

Traditional ratatouille is slightly high maintenance. It should be simmered on the stove for about an hour. The vegetables need to be added at different times based on how long they take to cook.

But in this oven roasted recipe, all the vegetables are mixed together and roasted all at once. Roasting brings out the the natural sweetness in the vegetables and make them taste extra delicious.

Recipe is from Food52 Vegan cookbook with slight adaptations.

Why I love this recipe?

• Easy to make
• Flavorful and delicious
• Customizable
• Perfect family meal idea
• Great to make ahead of time
• Freezable

Ingredients

Produce: Eggplant, zucchini, colored peppers, tomatoes, onions, garlic and shallot.

Beans: chickpeas or white beans (navy, cannellini, northern etc.). They add protein and a pleasant chewy texture. 

Balsamic vinegar is the secret ingredient in this dish. It gives a nice sweetness and tanginess to the vegetables.

Olive oil

Dried Thyme - sub with fresh thyme if you have it.

Salt & Pepper

Instructions

Preheat the oven to 400°F.

Make the dressing: In a small bowl, combine olive oil, balsamic vinegar, thyme, salt and pepper. Mix well.

Chop all the vegetables and add them to the roasting pan or a casserole pan. Next, pour the dressing over the vegetables and mix well to combine.

Bake the vegetables for 20 minutes. Stir the vegetables and return them back to the oven for another 20~30 minutes or until the veggies are very tender.

If you like the browned charred parts of veggies (like me), then briefly set the oven to high broil. Then broil for 2~4 minutes, keeping a close eye.

Taste Test & Serving ideas

The whole house will start to smell amazing while the veggies are roasting in the oven. The roasted veggies develop a depth of flavor that makes them taste absolutely amazing.

Adding the beans adds a pleasant texture. And also makes it more substantial and filling.

Serve with brown rice, quinoa, or other whole grains. Or simply serve it on toast.

Ratatouille pasta is a simple and perfect family meal idea. Roasted veggies make an excellent chunky pasta sauce. Add cooked pasta to the sauce and enjoy!!

Tips

• Substitute dried thyme with fresh thyme.
• All ovens are different and so you might have to roast the veggies for a little longer or shorter. Please use the baking times in the recipe as guidelines.
• Add other vegetables like sweet potato, winter squash or broccoli.
• If you like the browned charred parts of roasted veggies, then briefly set the oven to high broil. Then broil for 2~4 minutes, keeping a close eye.
• Serve over brown rice, quinoa, or other whole grains or toast. It is also great to serve as chunky pasta sauce.
• Store leftover ratatouille in the fridge for 2~3 days or frozen for up to 2 months.

Frequently Asked Questions

Few more Vegetable based Main dishes

• Italian Piadina Sandwich
• Thai quinoa salad with peanut dressing
• Vegetarian Hoagie Sandwich
• Hakka Noodles
• Black bean veggie soup

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.

Author: Pavani

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Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Course: Main Course, Main Dish

Cuisine: French

Servings: 6 Servings

Ingredients

1x2x3x

• 2 Japanese Eggplants, chopped into 1" pieces*
• 2 Medium Zucchini, chopped into 1" pieces
• 1 15.5 oz can of Chickpeas or white beans, rinsed and drained
• 1 Medium Red or Yellow Peppers, chopped
• 2~3 Medium Roma or Vine-ripe Tomatoes, chopped
• 1 Medium Onion, chopped
• 1 Medium Shallot, thinly sliced
• 4 Garlic cloves, minced
• ¼ cup Olive oil
• 2 tablespoons Balsamic vinegar
• 1½ teaspoons Dried Thyme or use 2 teaspoons fresh thyme
• To Taste Salt and Pepper

Instructions

• Preheat the oven to 400°F.
• Combine olive oil, balsamic vinegar, thyme, salt and pepper in a small bowl.
• Add all the chopped vegetables (eggplant, zucchini, pepper, onion, shallot, tomatoes, garlic and beans) into a roasting pan or a casserole pan.
• 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.

Notes

• Alternately use a small globe eggplant.
• Substitute dried thyme with fresh thyme.
• All ovens are different and so you might have to roast the veggies for a little longer or shorter. Please use the baking times in the recipe as guidelines.
• Add other vegetables like sweet potato, winter squash or broccoli.
• If you like the browned charred parts of roasted veggies, then briefly set the oven to high broil. Then broil for 2~4 minutes, keeping a close eye.
• Serve over brown rice, quinoa, or other whole grains or toast. It is also great to serve as chunky pasta sauce.
• Store leftover ratatouille in the fridge for 2~3 days or frozen for up to 2 months.

Nutrition

Calories: 192kcal

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