Pan Roasted Ratatouille Vegetables Recipe

Name: Pan Roasted Ratatouille Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons champagne vinegar; 1/4 cup grape tomatoes halved; 2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained; 1/2 teaspoon kosher salt; 2 medium zucchini ends trimmed, cut into 4-inch sections; 2 yellow squash medium, ends trimmed, cut into 4-inch sections; 1 japanese eggplant medium, ends trimmed, cut into 4-inch sections; 1 yellow onion medium, peeled; 3 tablespoons olive oil divided; 1 red pepper large, thinly sliced; 1 cup grape tomatoes halved; 1 teaspoon fresh thyme leaves; 1 teaspoon kosher salt; 1/4 cup basil leaves thinly sliced

Servings: persons

1/4 cup olive oil
2 tablespoons champagne vinegar
1/4 cup grape tomatoes halved
2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained
1/2 teaspoon kosher salt
2 medium zucchini ends trimmed, cut into 4-inch sections
2 yellow squash medium, ends trimmed, cut into 4-inch sections
1 japanese eggplant medium, ends trimmed, cut into 4-inch sections
1 yellow onion medium, peeled
3 tablespoons olive oil divided
1 red pepper large, thinly sliced
1 cup grape tomatoes halved
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1/4 cup basil leaves thinly sliced

1
Place Dressing ingredients in KitchenAid(R) Blender. Process on speed 4 (puree) until smooth, scraping down sides asneeded.
2
Attach Spiralizer attachment to KitchenAid(R) Stand Mixer. Center one zucchini piece on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place large bowl under blade to catch spiralized zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini, squash, eggplant and onion, keeping each vegetable separate.
3
Heat 2 teaspoons oil in large skillet over medium-high heat; add onions. Cook 1 to 2 minutes or until softened. Removefrom pan; cover to keep warm. Repeat with eachof the remaining vegetables, adding oil as needed in 2 teaspoon increments, and cooking just until tender.
4
Return all cooked vegetables to pan; add tomatoes, thyme, and salt. Cook 1 minute or until heated through. Remove from heat; gently toss with Dressing and garnish with basil.

284

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 15 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons champagne vinegar, 1/4 cup grape tomatoes halved, 2 tablespoons oil-packed sun-dried tomatoes coarsely chopped, drained, and more.

Yes, Pan Roasted Ratatouille Vegetables 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!

Pan Roasted Ratatouille Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions