How many servings does this recipe make?

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

What ingredients do I need for Roasted Ratatouille?

You need 9 ingredients. The key ingredients include: 2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips, 2 eggplants, halved and sliced thin to make half moon pieces, peeling isn't necessary, 4 zucchini, sliced thin, 5 plum tomatoes, quartered lengthwise and seeded, and more.

Is Roasted Ratatouille suitable as vegetarian?

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

How do I store leftover Roasted Ratatouille?

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

Roasted Ratatouille Recipe

Name: Roasted Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips; 2 eggplants, halved and sliced thin to make half moon pieces, peeling isn't necessary; 4 zucchini, sliced thin; 5 plum tomatoes, quartered lengthwise and seeded; 2 shallots, peeled and sliced lengthwise; 2 tablespoons extra virgin olive oil, to coat; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon poultry seasoning (optional)

Roasted Ratatouille – a delicious recipe with red bell peppers, eggplants, zucchini, tomatoes, shallots, extra virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 red bell peppers, seeded and cut lengthwise into 1-inch wide strips
2 eggplants, halved and sliced thin to make half moon pieces, peeling isn't necessary
4 zucchini, sliced thin
5 plum tomatoes, quartered lengthwise and seeded
2 shallots, peeled and sliced lengthwise
2 tablespoons extra virgin olive oil, to coat
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon poultry seasoning (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
134 kcal
Category
Vegetarian

Eats Now Editorial Team

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Roasted Ratatouille

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