Roasted Ratatouille Recipe

Name: Roasted Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 head garlic; 12 plum tomatoes, halved and seeded; 1 eggplant (1/2-inch slices); 2 small zucchini, cut lengthwise; 1 onion (1/2-inch slices); 1 red bell pepper, cut in 1/2 and remove seeds; 1/4 c. chopped fresh basil; 2 Tbsp. olive oil; 1 tsp. thyme; 2 bay leaves; 1 tsp. oregano; salt and pepper; 1 yellow pepper

Servings: persons

1 head garlic
12 plum tomatoes, halved and seeded
1 eggplant (1/2-inch slices)
2 small zucchini, cut lengthwise
1 onion (1/2-inch slices)
1 red bell pepper, cut in 1/2 and remove seeds
1/4 c. chopped fresh basil
2 Tbsp. olive oil
1 tsp. thyme
2 bay leaves
1 tsp. oregano
salt and pepper
1 yellow pepper

1
Set oven racks at 2 lowest levels.
2
Heat oven to 450u00b0.
3
Peel papery skin from garlic and wrap head in aluminum foil.
4
Bake 30 minutes; cool.
5
Meanwhile, coat 2 baking sheets with vegetable oil or nonstick spray and arrange tomatoes, eggplant, zucchini, squash, onions and peppers on baking sheets.
6
Roast 20 minutes, turning once, until tender and brown.
7
Cool.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 head garlic, 12 plum tomatoes, halved and seeded, 1 eggplant (1/2-inch slices), 2 small zucchini, cut lengthwise, and more.

Yes, 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.

Roasted Ratatouille

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