Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal.
I love Ratatouille and I don’t mean the movie. Though for a rat he was a pretty darn good chef!
What is Ratatouille?
Ratatouille is a traditional French stewed vegetable dish that originated in Nice France. It is usually served as a side dish; however, you can also mix it with pasta or rice.
Ratatouille usually consists of tomatoes, garlic, onions, zucchini, eggplant, peppers with a variety of spices like marjoram, basil, and thyme to name a few. However, it’s really is personal preference.
Since I don’t particularly care for peppers and onions, I left those out of my recipe, but you can certainly add them back in.
A common way to make this dish is to simply cut up the vegetables and saute them all together in a large pan until the vegetables soften in their own juices; which I’ve done numerous times before and it is delicious. But, there is something to be said for roasting your vegetables.
How do you make Roasted Vegetable Ratatouille?
For this recipe you’ll need eggplant, zucchini, yellow squash, mushrooms, red onion, plum tomatoes, garlic, thyme, rosemary, Kosher salt, black pepper and EVOO.
Start by preheating the oven to 425 degrees F. Wash skins on the eggplant, zucchini and yellow squash; then remove ends and cut into bite sized pieces. In a large bowl, add all ingredients and mix until well combined. Place on a baking sheet and roast for 30 minutes, turning halfway.
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Roasted Vegetable Ratatouille
- Preheat oven to 425 degrees F.
- Wash skins on the eggplant, zucchini and yellow squash; then remove ends and cut into bite sized pieces.
- In a large bowl, add all ingredients and mix until well combined. Place on a baking sheet and roast for 30 minutes, turning halfway.
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