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Roasted Vegetable Ratatouille

This dish features a medley of seasonal vegetables roasted in the oven until caramelized and smoky, transforming each ingredient into tender, flavorful bites with a slightly jammy texture. The process involves simple tossing in olive oil, spreading on a sheet pan, and roasting at high heat to develop deep, rich flavors and crispy edges. The final dish is vibrant, tender, and visually appealing, with caramelized spots and bursting juices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant shiny, firm, no soft spots
  • 2 medium zucchini cut into thick rounds
  • 2 red bell peppers cut into strips or chunks
  • 1 cup cherry or heirloom tomatoes whole or halved
  • 4 cloves garlic whole cloves for roasting
  • 2 tablespoons olive oil plus extra for serving
  • 1 teaspoon herbs de Provence or thyme for seasoning
  • to taste salt and pepper
  • a handful fresh basil or parsley chopped, for garnish

Equipment

  • Large rimmed sheet pan
  • Parchment paper
  • Sharp knife and cutting board
  • Spatula or tongs
  • Measuring spoons
  • Herb scissors or knife

Method
 

  1. Preheat your oven to 220°C (430°F) and line a large sheet pan with parchment paper.
  2. Slice the eggplant into 1/2-inch thick rounds, then cut each into halves or quarters depending on size. Chop the zucchini into thick rounds, about 1/2 inch thick.
  3. Cut the bell peppers into strips or chunks, and leave the cherry or heirloom tomatoes whole or halved for maximum juiciness.
  4. Place all the chopped vegetables and whole garlic cloves in a large mixing bowl. Drizzle with olive oil, sprinkle with herbs de Provence, salt, and pepper.
  5. Toss everything gently with your hands or a spatula until the vegetables are evenly coated and fragrant.
  6. Spread the vegetables in a single layer on the prepared sheet pan, making sure they aren’t crowded so they can roast evenly.
  7. Roast the vegetables in the oven for about 25 to 30 minutes, shaking the pan or flipping the vegetables halfway through to promote even caramelization and browning.
  8. Watch for the edges to turn deep golden and slightly charred, and listen for a fragrant aroma of caramelized garlic and roasted vegetables.
  9. Remove the pan from the oven once the vegetables are tender, with bursting juices and smoky, crispy edges.
  10. Transfer the roasted vegetables to a serving dish, sprinkle with chopped fresh basil or parsley, and drizzle with a little extra olive oil if desired.
  11. Serve warm or at room temperature, alongside crusty bread, grains, or as a hearty main for a simple, flavorful meal.

Notes

For extra smoky flavor, sprinkle with smoked paprika before roasting. Feel free to swap or add other seasonal vegetables like zucchini or yellow squash. This dish tastes even better the next day—store leftovers in an airtight container in the fridge for up to 3 days.