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.
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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
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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