Roasted Ratatouille Recipe

Name: Roasted Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant trimmed and cut into 1-inch cubes; 4 garlic cloves minced; 2 onions large, cut into 1-inch cubes; 4 zucchini mediums, halved lengthwise and cut crosswise into 1-inch slices; 1 red bell pepper seeded and cut into 1-inch squares; 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 tomatoes large, cut into 1-inch cubes; 3 tablespoons fresh basil chopped; 1/4 cup fresh flat leaf parsley minced

Servings: persons

1 pound eggplant trimmed and cut into 1-inch cubes
4 garlic cloves minced
2 onions large, cut into 1-inch cubes
4 zucchini mediums, halved lengthwise and cut crosswise into 1-inch slices
1 red bell pepper seeded and cut into 1-inch squares
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tomatoes large, cut into 1-inch cubes
3 tablespoons fresh basil chopped
1/4 cup fresh flat leaf parsley minced

1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475u00b0F. Line a large rimmed cookie sheet with foil and coat with nonstick spray.
2
In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the vegetables are coated with the oil. Sprinkle with salt and pepper. Spread the vegetables in an even layer on the prepared pan.
3
Place the pan of vegetables on the rack beneath the meat (if you are cooking a meat dish at the same time) or in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic. Put the vegetables in a serving dish and add the tomatoes, basil, and parsley. Serve hot or at room temperature.

310

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 11 ingredients. The key ingredients include: 1 pound eggplant trimmed and cut into 1-inch cubes, 4 garlic cloves minced, 2 onions large, cut into 1-inch cubes, 4 zucchini mediums, halved lengthwise and cut crosswise into 1-inch slices, 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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