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Roasted Confetti Ratatouille


"Confetti-like sparkles of tomato and warm-colored peppers make this roasted take on ratatouille different from the average chunky, soupy mix."
(Laura Calder, Paris Express)

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Rate this recipe 4.6/5 (10 Votes)


  • 1 orange pepper, finely diced
  • 1 yellow pepper, finely diced
  • 2 small zucchini, finely diced
  • 3 to 4 medium tomatoes, seeded and finely diced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil, more as needed
  • salt and pepper
  • a handful of sliced pitted black olives
  • a large handful of shredded fresh basil leaves


Adapted from


Step 1

Heat the oven to 400 degrees F (200 C).

Toss all the ingredients together, except the olives and basil, and spread in a single layer on a baking sheet (or 2 smaller baking sheets, depending on their size).

Bake, stirring once or twice, until tender, 20 to 25 minutes.

Stir through the olives and basil and transfer to a serving dish.

Serve warm or at room temperature.


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