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Roasted Ratatouille


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  • One 1-pound large eggplant, trimmed and cut into 1-inch cubes
  • 4 4
  • garlic cloves, minced
  • 2 2
  • large onions, cut into 1-inch cubes
  • 4 4
  • medium zucchini, halved lengthwise and cut crosswise into 1-inch slices
  • 1 1
  • red bell pepper, seeded and cut into 1-inch squares
  • 2 2
  • tablespoons olive oil
  • 3/4 3/4
  • teaspoon kosher salt
  • 1/2 1/2
  • teaspoon freshly ground black pepper
  • 3 3
  • large tomatoes, cut into 1-inch cubes
  • 3 3
  • tablespoons chopped fresh basil
  • 1/4 1/4
  • cup minced fresh flat-leaf parsley


Servings 6


Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Line a large rimmed cookie sheet with foil and coat with nonstick spray.

Step 2
In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the vegetables are coated with the oil. Sprinkle with salt and pepper. Spread the vegetables in an even layer on the prepared pan.

Step 3
Place the pan of vegetables on the rack beneath the meat (if you are cooking a meat dish at the same time) or in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic. Put the vegetables in a serving dish and add the tomatoes, basil, and parsley. Serve hot or at room temperature

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