Roasted Ratatouille with Basil Aioli Recipe

Name: Roasted Ratatouille with Basil Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1-inch thick rounds; 1 medium zucchini, quartered lengthwise; 1 medium red bell pepper, seeded and cut into 1-inch wide strips; 1 medium yellow bell pepper, seeded and cut into 1-inch wide strips; 8 small red-skin potatoes, scrubbed and quartered; 1 onion, cut into 3/4-inch-thick rings; 8 large cloves garlic, peeled and halved; 5 sprigs fresh rosemary; 1/2 cup extra-virgin olive oil; Sea salt and freshly ground black pepper to taste; 6 plum tomatoes, quartered lengthwise; 1/2 cup packed fresh basil leaves; 1 tsp. minced garlic or to taste; Pinch salt; 1 tsp. fresh lemon juice; 1/2 cup soy mayonnaise

Servings: persons

1 medium eggplant, cut into 1-inch thick rounds
1 medium zucchini, quartered lengthwise
1 medium red bell pepper, seeded and cut into 1-inch wide strips
1 medium yellow bell pepper, seeded and cut into 1-inch wide strips
8 small red-skin potatoes, scrubbed and quartered
1 onion, cut into 3/4-inch-thick rings
8 large cloves garlic, peeled and halved
5 sprigs fresh rosemary
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
6 plum tomatoes, quartered lengthwise
1/2 cup packed fresh basil leaves
1 tsp. minced garlic or to taste
Pinch salt
1 tsp. fresh lemon juice
1/2 cup soy mayonnaise

1
Preheat oven to 450 degrees.
2
In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic.
3
Scatter rosemary sprigs over top.
4
Drizzle with olive oil and season with salt and pepper.
5
Toss to coat.
6
Roast vegetables, stirring every 5 minutes, until almost tender, 25 minutes.
7
Add tomatoes.
8
Continue roasting, stirring once or twice, until all vegetables are tender, 10 to 12 minutes more.
9
Meanwhile, make aioli: In food processor, combine basil and garlic and process until finely chopped.
10
Add lemon juice.
11
Gradually add mayonnaise, 1 tablespoon at a time, until mixture is well blended.
12
Remove vegetables from oven and transfer to serving platter.
13
Serve warm with aioli on the side.

934

kcal

Calories

Fat

102

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 medium eggplant, cut into 1-inch thick rounds, 1 medium zucchini, quartered lengthwise, 1 medium red bell pepper, seeded and cut into 1-inch wide strips, 1 medium yellow bell pepper, seeded and cut into 1-inch wide strips, and more.

Yes, Roasted Ratatouille with Basil Aioli 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 with Basil Aioli

How did you like this recipe?

Frequently Asked Questions