Ratatouille with Roasted Vegetables Recipe

Name: Ratatouille with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic; 12 plum tomatoes, seeded and halved; 1-1/4 lb. eggplant, cut lengthwise into 1/2-inch slices; 2 sm. zucchini, halved lengthwise; 2 sm. summer squash, halved lengthwise; 1 Spanish onion, cut into 1/2-inch slices; 1 lg. red bell pepper, halved lengthwise; 1 lg. yellow bell pepper, halved lengthwise; 1/4 cup chopped fresh basil; 2 tbsp. extra-virgin olive oil; 1 tbsp. chopped fresh thyme; 1 tsp. dried oregano; 2 bay leaves; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper

Servings: persons

1 head garlic
12 plum tomatoes, seeded and halved
1-1/4 lb. eggplant, cut lengthwise into 1/2-inch slices
2 sm. zucchini, halved lengthwise
2 sm. summer squash, halved lengthwise
1 Spanish onion, cut into 1/2-inch slices
1 lg. red bell pepper, halved lengthwise
1 lg. yellow bell pepper, halved lengthwise
1/4 cup chopped fresh basil
2 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh thyme
1 tsp. dried oregano
2 bay leaves
1/2 tsp. salt
1/4 tsp. freshly ground pepper

1
Set oven racks at the two lowest levels and preheat the oven to 450F.
2
Coat two baking sheets with cooking spray.
3
Peel away as much of the papery skin from the garlic as possible and wrap the head loosely in aluminum foil.
4
Bake for 30 minutes, or until the garlic is very soft.
5
Let cool slightly.
6
Arrange tomato, eggplant slices, zucchini, squash, onion, red bell peppers and yellow bell peppers on the prepared baking sheets.
7
Roast for 20 minutes, turning once, until just tender and browned.
8
Let cool slightly.
9
Reduce oven temperature to 350F.
10
Separate garlic cloves and squeeze the pulp into a large heavy saucepan or Dutch oven.
11
Slip skins from the tomatoes and peppers.
12
Slice all the vegetables into pieces and add to the garlic.
13
Stir in basil, olive oil, thyme, oregano, bay leaves, salt and pepper.
14
Cover and bake, stirring occasionally, for 30 minutes, or until heated through and thickened.
15
Remove bay leaves.
16
Taste and adjust seasonings, and serve hot or at room temperature.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 head garlic, 12 plum tomatoes, seeded and halved, 1-1/4 lb. eggplant, cut lengthwise into 1/2-inch slices, 2 sm. zucchini, halved lengthwise, and more.

Yes, Ratatouille with Roasted 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.

Ratatouille with Roasted Vegetables

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