My Recipe Box

Roasted Ratatouille


Serves four.

Yields 4 to 5 cups.

  • To learn more, read:
    The New Ratatouille
  • by from Fine Cooking
    Issue 80

Here’s a mostly hands-off version of ratatouille that’s different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you’ll have an ample side dish for four.

  • 2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons
  • 2 red bell peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips
  • 1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
  • 2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds
  • 15 whole cloves garlic, peeled
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
  • 1 tsp. chopped fresh rosemary
  • Kosher salt
  • 4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
  • 1/4 cup thinly sliced fresh basil (a chiffonade)

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12x16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook).

Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 430, Fat (kcal): 35, Fat Calories (g): 310, Saturated Fat (g): 5, Protein (g): 6, Monounsaturated Fat (g): 25, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 4, Sodium (g): 450, Cholesterol (g): 0, Fiber (g): 10,

Photo: Jamie Francis

Delicious. I did use less oil and added as needed. About a third cup.

Fabulous! I've made ratatouille many ways over the years, and this is the best. Allow some time, this isn't a week-night dish. I roasted the vegs one day, and finished it the next, but got distracted and forgot to add any herbs. It was still great!

Excellent recipe. A bit time intensive on the prep and cooking for a weeknight dish, but very flavorful. Next time I will use less oil. Close to half of what this recipe calls for.

Best ratatouille recipe we've tried. We cook up a large batch and freeze what isn't eaten for use in omelettes and the like

Totally delicious. Easy to make. Be sure to use two trays so veggies are not too crowded and can brown as they bake.

MommyDot, I guess one would say that about such a recipe if you've been brought up on hotdogs, pizza, and junk food. Sorry the elegant flavors of fresh olive oil and basil disappointed. Any way, GREAT little recipe. I'm looking for quick and easy ways to cook for my loved one who is going through Chemotherapy, normally I'm a much more complex cook, but this saved me a lot of time. Thank you!

Excellent way to make ratatouille! I've been making this for the past couple of years, in large quantities and freezing it for the winter. I put it in lasagne, top baked potatoes with it, etc. It's very versitile and delicious. I'm not sure what happened with the previous reviewer's recipe but I've never had it turn out mushy, but it is the consistency of roasted vegetables.

I was very disappointed in this recipe. I checked to see if I did something wrong, but I followed the directions exactly. Turned out to be pure mush. Very disappointing for me.

Perfect. My husband & I both prefer the texture and concentrated flavor of this version over the traditional way of preparation. Love love love it. It is great by itself and perfect over grilled fish or chicken, or mixed with pasta. Very versatile.

I make this 4 or 5 times every summer. It's a very easy, forgiving recipe and it always turns out wonderfully.

Tasty dish and like the other reviewers said, the flavours really come out with roasting. If I make this again I will definitely add less salt and less oil. It was quite heavy because of all the oil and salt and I'd prefer it to be a lighter dish.

This is a fantastic recipe that I've used for a few years. I use any combination of veggies - but the key ones are tomatoes, eggplant and onions. Clean up is quick and my kids love it!

I served this at a dinner party for 12 and they raved about it all night - it is very simple to make, but a little time consuming. It can be made in advance so it is a great choice for a party.

It takes some time, but great roasted flavors. Also a fine way to have ratatouille out of season as the roasting concentrates flavors of even supermarket ingredients.

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