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Roasted Vegetable Ratatouille

This roasted ratatouille features an array of colorful vegetables like eggplant, zucchini, bell peppers, and tomatoes, roasted until caramelized and tender. The process involves spreading the vegetables on a sheet pan, seasoning, and roasting to bring out their smoky sweetness, resulting in a vibrant, rustic dish with a rich, layered flavor and a slightly crispy texture around the edges.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large eggplant firm, shiny
  • 2 medium zucchini evenly sliced
  • 2 bell peppers bell peppers any color, seeded and sliced
  • 3 medium ripe tomatoes heirloom or vine-ripened, sliced
  • 3 tablespoons olive oil for tossing vegetables
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 teaspoons fresh thyme or rosemary chopped

Equipment

  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Sharp knife or mandoline
  • Spatula or tongs
  • Fresh herbs and lemon

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Using a sharp knife or mandoline, slice the eggplant, zucchini, bell peppers, and tomatoes into roughly 1/4-inch thick rounds or chunks, keeping the slices uniform for even cooking.
  3. In a large bowl, toss all the sliced vegetables with olive oil, salt, black pepper, and chopped herbs like thyme or rosemary until well coated. The vegetables should glisten with oil and be evenly seasoned.
  4. Spread the vegetables out in a single layer on the prepared baking sheet, making sure not to overcrowd them so they roast evenly and caramelize properly.
  5. Place the sheet in the oven and roast for about 25-30 minutes, flipping the vegetables halfway through, until they are golden around the edges, fragrant, and tender when pierced with a fork.
  6. Once roasted, remove the sheet from the oven and let the vegetables sit for 5 minutes to allow flavors to settle. The edges should be caramelized and slightly crispy, with a smoky aroma filling the kitchen.
  7. Finish by sprinkling freshly chopped herbs or a squeeze of lemon over the vegetables to brighten the flavors before serving.
  8. Serve the roasted ratatouille warm or at room temperature, enjoying its vibrant colors and rich, caramelized flavors in every bite.