Oven-Roasted Ratatouille Recipe

Name: Oven-Roasted Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. sized eggplants (3 lb, peeled, cut in 1/3 in dice); 2 med sized zucchini diced; 2 med sized yellow summer squash diced; 2 med onions diced; 1 med sized green pepper diced; 1 med sized red pepper diced; 8 thinly sliced garlic cloves; 6 tbsp olive oil; 2 tbsp chopped oregano leaves; salt and pepper; 1 28 oz can peeled italian tom. in own juice; 1/4 cup chopped basil; 1 tbsp capers, drained

Servings: persons

2 med. sized eggplants (3 lb, peeled, cut in 1/3 in dice)
2 med sized zucchini diced
2 med sized yellow summer squash diced
2 med onions diced
1 med sized green pepper diced
1 med sized red pepper diced
8 thinly sliced garlic cloves
6 tbsp olive oil
2 tbsp chopped oregano leaves
salt and pepper
1 28 oz can peeled italian tom. in own juice
1/4 cup chopped basil
1 tbsp capers, drained

1
preheat oven to 425. lightly oil 2 shallow roasting pans or 2 half sheet pans
2
In large bowl combine eggplant, zucchini, summer squash, onions, bell peppers and garlic. Add the oil, oregano, and salt/pepper to taste. Toss to coat. Arrange in single layer in the pans.
3
Place the pans on the middle and lower racks of the oven. Roast for 30-40 min, until veggies are lightly browned and tender, occasionally stirring or shaking pan or rotating
4
Cut tomatoes into 1 inch piecs or break up with hands. Plance in large bowl with juice. Add roasted veggies, basil and capers. adjust seasoning.
5
if possible let stand up to 2 hrs.
6
serve at room temp or slightly warm.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 med. sized eggplants (3 lb, peeled, cut in 1/3 in dice), 2 med sized zucchini diced, 2 med sized yellow summer squash diced, 2 med onions diced, and more.

Yes, Oven-Roasted Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Roasted Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions