Recipe: Roasted Ratatouille

Recipe: Roasted Ratatouille

Roasted Ratatouille recipe

I like this better than any other ratatouille I’ve tasted. The roasting makes the difference! (Before and after cooking photos are below.) Be sure not to use too much olive oil… Leftovers taste better the next day… try folding them into an omelet.

Oven Roasted Ratatouille Recipe

1 zucchini
2 yellow summer squash
2 large or 3 smaller onions
1 eggplant, peeled
2 tomatoes
2 red bell peppers
8 garlic cloves, coarsely chopped
1/3 cup olive oil
1 teaspoon of salt
1/2 teaspoon black pepper
1 cup packed basil leaves, chopped (optional)
grated Romano or Parmesan cheese (optional)

Preheat oven to 450˚F.

Cut all vegetables into 1” chunks.

You should have 12-14 cups total of veggies.

Toss the vegetables and garlic with the olive oil, salt and pepper, and spread in a baking sheet or pyrex (or two.)

Roast for 45 minutes, stirring every 15 minutes or so, until vegetables are fork-tender and juicy.

Stir in basil if desired and serve with the grated cheese, if desired. (Shown here, I did neither.)


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Roasted Ratatouille

oven roasted ratatouille recipe

oven Roasted Ratatouille

I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

1 Comment


  1. […] few weeks back I made my Roasted Ratatouille, which in 2012 was good for me in my early days of cooking, but now I was underwhelmed by it. I […]

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