Carrie’s Experimental Kitchen

Roasted Vegetable Ratatouille


Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes.

Roasted Vegetable RatatouilleI love Ratatouille and I don’t mean the movie, though for a rat he was a pretty darn good chef! Ratatouille is a traditional French stewed vegetable dish that originated in Nice (pronounced Niece). It is usually served as a side dish but 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, but it 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.

Roasted Vegetable Ratatouille horizontal

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.

Roasted Vegetable Ratatouille Lasagna

They take on such a different flavor giving the vegetables a caramelized color as well. This is also great dish to eat while dieting, as it is low in fat and calories but high in nutrients. ~Enjoy!

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Roasted Vegetable Ratatouille Lasagna
Roasted Vegetable Ratatouille
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes. 

Course: Vegetables
Servings: 4
Author: Carrie's Experimental Kitchen
  • 1 Eggplant, diced
  • 1 Zucchini, diced
  • 1 Yellow Squash, diced
  • 8 White Mushrooms, halved
  • 1/2 Red Onion, diced
  • 3 Cloves Garlic, minced
  • 2 Plum Tomatoes, diced
  • 1 tsp. Fresh Thyme
  • 1 tbsp. Fresh Rosemary, chopped
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Fresh Ground Black Pepper
  • 1/4 c. Extra Virgin Olive Oil
  1. Preheat oven to 425 degrees F.

  2. Wash skins on the eggplant, zucchini and yellow squash; then remove ends and cut into bite sized pieces. 

  3. 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 made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes. 


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  1. Bia Rich
    January 12, 2012 at 1:45 pm - Reply

    looks great Carrie! xo

  2. Carrie's Experimental Kitchen
    January 12, 2012 at 3:43 pm - Reply

    Thank you Bia! xo

  3. Teena Mary
    January 12, 2012 at 6:34 pm - Reply

    Loved it!! All your recipes have a variety Carrie..You have a ‘Versatile Blogger Award’ at my space. Grab it from this link:

  4. Ann from Sumptuous Spoonfuls
    January 13, 2012 at 3:40 am - Reply

    Beautiful Carrie! I love the idea of roasting the veggies … you’re right it does add a different dimension of flavors. I need to try my Ratatouille “Carrie” style next time 🙂

  5. Carrie's Experimental Kitchen
    January 13, 2012 at 11:31 am - Reply

    @Teena Mary Thank You! I’ll head over in a bit xo

    @Ann Thank You!

  6. Amee
    January 18, 2012 at 2:24 am - Reply

    I love this recipe, Carrie! Roasting vegetables makes for the best flavor for this dish. Perfect!

  7. Carrie's Experimental Kitchen
    January 18, 2012 at 12:03 pm - Reply

    Thanks Amee, it really was very good this way!

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