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Roasted Ratatouille

Roasting transforms a variety of fresh vegetables into tender, smoky bites with caramelized edges and rich flavors. Zucchini, eggplant, peppers, and tomatoes are tossed with herbs and olive oil, then roasted until golden and bursting with sweetness. The final dish boasts a vibrant, slightly charred appearance with a complex, earthy aroma.
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
  

  • 2 medium zucchini cut into 1-inch chunks
  • 1 large eggplant cut into 1-inch chunks
  • 2 bell peppers any color, cored and cut into 1-inch pieces
  • 1 cup cherry tomatoes whole or halved if large
  • 3 tablespoons olive oil plus extra for serving
  • 1 teaspoon dried thyme or oregano or fresh herbs, chopped
  • to taste salt and pepper
  • 1 lemon lemon for squeezing over roasted vegetables

Equipment

  • Large rimmed baking sheet
  • Sharp knife
  • Mixing bowl
  • Spatula

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper or lightly oil it.
  2. Chop the zucchini, eggplant, and bell peppers into roughly 1-inch pieces, keeping them uniform for even roasting. If using larger cherry tomatoes, leave them whole or halve them.
  3. Place all the chopped vegetables and cherry tomatoes in a big mixing bowl. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper, then toss everything together until evenly coated.
  4. Spread the coated vegetables out in a single layer on the prepared baking sheet, making sure they aren’t crowded—this helps them caramelize better.
  5. Roast in the oven for about 25 to 30 minutes, stirring halfway through, until the vegetables are tender, browned at the edges, and smell fragrant with caramelized notes.
  6. Remove the sheet from the oven and squeeze fresh lemon juice over the vegetables for brightness. Toss gently to combine.
  7. Transfer the roasted ratatouille to a serving dish, drizzle with a little extra olive oil if desired, and garnish with fresh herbs for extra flavor.