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Oven-Roasted Ratatouille
Makes 6 to 8 Servings
*1 large eggplant, peeled, cut into cubes
*1 green bell pepper, diced
*1 orange or yellow bell pepper, diced
*1 large onion, coarsley chopped
*2 cloves garlic, chopped
*2 tbls. extra virgin olive oil
*Kosher or coarse salt and freshly ground black pepper
*2 zucchini, cut into 1/2 inch chunks
*2 yellow squash, cut into 1/2 inch chunks
*1/2 pint cherry tomatoes, halved
*4 oz. cremini or button mushrooms, quartered
*1/2 cup chopped fresh basil
*Freshly grated Parmesan cheese for garnish
1Preheat oven to 425 F degrees.
2Combine eggplant, bell peppers, onion and garlic in a large roasting pan. Drizzle with extra virgin olive oil and toss to coat. Season with salt and pepper. Roast for 20 minutes, stirring occasionally.
3Add zucchini and squash, stir to combine and roast an additional 15 minutes.
4Add tomatoes and mushrooms, stir to combine and roast an additional 20 minutes or until vegetables are tender. Use a slotted spoon to transfer to a serving bowl.
5Check and adjust seasonings. Sprinkle with basil and garnish with freshly grated Parmesan cheese. Serve additional cheese at the table.
  • Cut vegetables in roughly the same size so that they cook at the same rate.
  • Use an inexpensive aluminum foil roasting pan for this recipe to keep cleanup simple.