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
Ingredients
- 1 Eggplant, diced
- 1 Zucchini, diced
- 1 Yellow Squash, diced
- 8 White Mushrooms, halved
- ½ Red Onion, diced
- 3 Cloves Garlic, minced
- 2 Plum Tomatoes, diced
- 1 tsp. Fresh Thyme
- 1 tbsp. Fresh Rosemary, chopped
- ½ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- ¼ c. Extra Virgin Olive Oil
Instructions
- 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.
Nutrition
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Bia Rich says
looks great Carrie! xo
Carrie's Experimental Kitchen says
Thank you Bia! xo
Teena Mary says
Loved it!! All your recipes have a variety Carrie..You have a 'Versatile Blogger Award' at my space. Grab it from this link: http://teenzyummydelights.blogspot.com/2011/11/liebster-blog-award.html
Ann from Sumptuous Spoonfuls says
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 🙂
Carrie's Experimental Kitchen says
@Teena Mary Thank You! I'll head over in a bit xo
@Ann Thank You!
Amee says
I love this recipe, Carrie! Roasting vegetables makes for the best flavor for this dish. Perfect!
Carrie's Experimental Kitchen says
Thanks Amee, it really was very good this way!