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    Home » Fall Recipe » Roasted Ratatouille

    How to make Easy Oven Roasted Ratatouille

    Published: Oct 1, 2020 · Modified: Aug 3, 2022 by Pavani · 6 Comments

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

    Grey bowl with roasted ratatouille garnished with fresh herbs

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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.

    Grey bowl with brown rice and roasted vegetables

    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. 

    Roasting pan with chopped vegetables and chickpeas

    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

    Ingredients for the recipe - olive oil, balsamic vinegar, dried thyme, salt and 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.

    Roasting pan with vegetables and dressing being added to them

    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.

    Side by side photos of veggies mixed with dressing and roasted veggies

    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.

    Roasting pan with roasted vegetables sprinkled with fresh herbs

    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!!

    Blue bowl with half roasted veggies and half brown rice

    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

    What vegetables are used in ratatouille?

    Traditionally, eggplant, zucchini, peppers and onions are used to make ratatouille. But feel free to add other veggies like pumpkin, butternut squash, sweet potato or broccoli.

    Can Ratatouille be frozen?

    Yes, this oven roasted ratatouille recipe can definitely be frozen. Completely cool the dish, transfer into a freezer safe container or plastic bag. Freeze for up to 2 months.

    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
    Grey bowl with roasted vegetables

    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
    Print Pin Rate
    Prevent your screen from going dark
    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

    • 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
    Get Recipe Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Rajani

      January 29, 2017 at 3:59 pm

      I am bookmarking this Pavani

      Reply
    2. Srivalli

      January 31, 2017 at 7:43 am

      Ratatouille always reminds me of the movie..:)..nice way of roasting it..

      Reply
    3. Sujas Kitchen

      March 29, 2017 at 9:51 pm

      Colorful & appetizing recipe, Pavani.

      Reply
    4. Desicart

      October 05, 2020 at 12:26 am

      5 stars
      Very nice recipe. We have to try. So easy, flavorful and delicious.

      Reply
    5. Sarah

      March 23, 2023 at 8:41 pm

      Would you use 1 globe eggplant or two? When do you add in the chickpeas?

      Reply
      • cookshideout

        March 24, 2023 at 7:57 am

        Hi Sarah, I would use 1 small-medium globe eggplant. Chickpeas are added to the roasting pan along with the veggies in step 3. Happy cooking. Best, Pavani

        Reply

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    28 shares