Roasted ratatouille vegetables
This oven-roasted version of the French vegetable stew is my favorite. The caramelized vegetables bring out an amazing sweetness and concentrate the flavors.
Servings: 6
Calories: 149kcal
Ingredients
- 1 lb eggplant (1 large)
- 1 lb zucchini (2 to 3 medium)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 8 garlic cloves
- 1 pint grape tomatoes
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh basil thinly sliced
- Salt and freshly ground pepper to taste
Instructions
- Preheat oven to 425F deg F. Line 2 baking sheets with aluminum foil.
- Chop eggplant, zucchini, bell peppers and onion into 1/2" size pieces.
- Crush garlic cloves with the side of your knife and remove the peel.
- Place all vegetables and garlic in a large bowl and drizzle with olive oil. Toss with a spatula or with your hands to coat evenly. Add more oil if vegetables look dry.
- Divide the vegetables between the 2 baking sheets and spread them in a single layer. Do not overcrowd the sheets or the vegetables will not caramelize properly.
- Sprinkle each sheet generously with salt and pepper.
- Place the sheets in the oven, one in the upper third, the other in the lower third. Bake for 20 minutes.
- Keep an eye on the vegetables as they roast. After 10 to 15 minutes, take each sheet out and toss the vegetables so they don't stick to the sheet. You may also need to swap the sheets' position so they both cook evenly.
- While the vegetables are roasting, cut the cherry tomatoes in half.
- After 20 minutes, the vegetables should be soft and just starting to brown. Remove the pans from the oven and distribute the tomatoes, giving another toss to incorporate them with the rest of the vegetables.
- Bake for another 15 minutes, until the tomatoes are soft and releasing their juices and their skins are wrinkled. The rest of the vegetables should be nicely browned and caramelized.
- Remove the vegetables to a serving dish. Cut the basil into thin strips and add them to the vegetables. Taste and add salt and pepper if necessary.
Notes
This will keep a few days in the refrigerator and gets even better as the flavors blend in.
It is good warm, at room temperature or cold.
Use as a side dish for fish or meat, or make it the center of a vegetarian meal by mixing it with pasta, grains, eggs, or in a wrap or a sandwich...
Nutrition
Calories: 149kcal | Total Carbohydrate: 15g | Protein: 3g | Total Fat: 10g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 680mg | Dietary Fiber: 5g | Total Sugars: 8g | Vitamin A: 1533IU | Vitamin C: 90mg | Calcium: 39mg | Iron: 1mg