• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×

Home » Recipes » Vegetable Recipes

July 6, 2020 · 7 Comments

Roasted Vegetable Ratatouille

Dairy Free Recipes· French· Gluten Free Recipes· Vegetable Recipes· Vegetarian Recipes· Whole30

  • Share
  • Tweet
  • LinkedIn
  • Yummly
  • Email
Jump to Recipe -
Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal.

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!

Roasted Vegetable Ratatouille

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.

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

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.

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!

Sign up for my weekly newsletter and receive a FREE eBook!

A close up of roasted vegetable ratatouille

Roasted Vegetable Ratatouille

Carrie's Experimental Kitchen
Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes. 
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Vegetables
Cuisine French
Servings 4
Calories 179 kcal

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

Calories: 179kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 252mgPotassium: 670mgFiber: 4gSugar: 6gVitamin A: 673IUVitamin C: 31mgCalcium: 52mgIron: 1mg
Keyword mushrooms, zucchini
Tried this recipe?Let us know how it was!
A plate of Ratatouille and Eggplant

Visit the recipe index to search for more recipes by category.

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

Related Recipes

A bowl of food on a table, with Ratatouille and Bread

Panzanella Salad

Roasted Vegetable Ratatouille Lasagna

Roasted Vegetable Ratatouille Lasagna

 

Roasted Vegetable Ratatouille made with fresh eggplant, zucchini, yellow squash, mushrooms, onions and tomatoes is a healthy side dish or main meal.

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

 

 

 

 

*Originally shared January 2012/Updated July 2020

More Vegetable Recipes

  • garlic roasted cauliflower on a fork
    Garlic Roasted Cauliflower
  • lemon pepper asparagus on a pan
    Lemon Pepper Roasted Asparagus
  • bacon and green beans in a nonstick skillet
    Green Beans with Bacon
  • Roasted cauliflower in a bowl with buffalo sauce
    Buffalo Roasted Cauliflower (GF|DF|Keto)
Previous Post: « Cherry Almond Smoothie
Next Post: Greek Chicken Roll Ups »

Reader Interactions

Comments

  1. Bia Rich says

    January 12, 2012 at 1:45 pm

    looks great Carrie! xo

    Reply
  2. Carrie's Experimental Kitchen says

    January 12, 2012 at 3:43 pm

    Thank you Bia! xo

    Reply
  3. Teena Mary says

    January 12, 2012 at 6:34 pm

    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

    Reply
  4. Ann from Sumptuous Spoonfuls says

    January 13, 2012 at 3:40 am

    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 🙂

    Reply
  5. Carrie's Experimental Kitchen says

    January 13, 2012 at 11:31 am

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

    @Ann Thank You!

    Reply
  6. Amee says

    January 18, 2012 at 2:24 am

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

    Reply
  7. Carrie's Experimental Kitchen says

    January 18, 2012 at 12:03 pm

    Thanks Amee, it really was very good this way!

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Let's Connect

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2023 · Carrie's Experimental Kitchen

  • 554