Roasted Veggie Ratatouille (France) Recipe

Name: Roasted Veggie Ratatouille (France)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut lengthwise into 1/2-inch slices; 1 large zucchini, cut lengthwise into 1/2-inch slices; 1 summer squash, cut lengthwise into 1/2-inch slices; 3 beefsteak tomatoes, cut into 1/2-inch slices; Extra-virgin olive oil; Kosher salt; 1 large red onion, cut into 1/2-inch dice; Pinch crushed red pepper flakes; 1 red bell pepper, cut into 1/2-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 1/4 cup red wine vinegar; 2 tablespoons chopped fresh marjoram leaves; 1/2 tablespoon chopped fresh thyme leaves

Servings: persons

1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

1
Preheat the oven to 375 degrees F.
2
Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt.
3
Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking.
4
Remove from the oven and allow to cool.
5
When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
6
Heat a large skillet over medium-high heat and coat the bottom with olive oil.
7
When the oil is hot, add the onion, crushed red pepper and season with salt, to taste.
8
Saute until the onions are soft, about 5 minutes.
9
Add the peppers and season again with salt, if needed.
10
Cook until the peppers are soft, about 5 to 10 minutes.
11
Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme.
12
Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed.
13
Taste to check the seasoning and transfer to a serving platter or bowl.
14
Voila!

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: 1 eggplant, cut lengthwise into 1/2-inch slices, 1 large zucchini, cut lengthwise into 1/2-inch slices, 1 summer squash, cut lengthwise into 1/2-inch slices, 3 beefsteak tomatoes, cut into 1/2-inch slices, and more.

Yes, Roasted Veggie Ratatouille (France) 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 Veggie Ratatouille (France)

How did you like this recipe?

Frequently Asked Questions