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)

Try this homemade Roasted Ratatouille recipe the whole family will love. Made with red bell peppers, eggplants, zucchini and tomatoes. Easy step-by-step…

This Roasted Ratatouille relies on simple, everyday ingredients such as zucchini, sliced thin, kosher salt, black pepper and poultry seasoning (optional). It comes together quickly and makes 4 servings, at about 134 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

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

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions