How to Cook · Roasting & Baking
Roasted Ratatouille
A one-pan take on the Provençal stew of eggplant, zucchini, peppers, onion, and tomato. Where classic ratatouille has you cook each vegetable separately, roasting collapses it all into a single dish and lets the oven's dry heat drive off moisture and caramelize the edges. You trade a little distinct-vegetable texture for deeper, sweeter, concentrated flavor — and almost no hands-on work.
- Prep
- Cook
- Total
- Yield
- 4–6 servings
- Category
- Side Dish
- Cuisine
- French
Ingredients
Directions
Work the heat in stages: start hot to drive off moisture, then turn down the temperature to keep the vegetables from scorching. Go easy on the oil at the start — eggplant is a sponge and will drink up everything you give it. I like jarred roasted red peppers and canned crushed tomatoes, but fresh bell peppers and tomatoes work too — just add them at the start, since they need the full roasting time.
Season and layer
Preheat the oven to 450°F. Toss the vegetables — minus the bell pepper if using jarred — with 2 tablespoons of the olive oil, the herbes de Provence, salt, and pepper in a 9×13-inch roasting dish.
Roast in stages
Roast at 450°F for 20 minutes, then stir the vegetables and lower the heat to 400°F. Continue roasting for another 20 minutes, until the vegetables have shrunk noticeably and start to caramelize.
Next, add the remaining 2 tablespoons oil, garlic, the crushed tomatoes, and the jarred roasted peppers (if using), and toss to coat. Roast a final 15–20 minutes, until the vegetables are soft and the crushed tomatoes have reduced and cooked down into the vegetables.
Finish
Transfer to a bowl and finish with the sliced basil. Serve warm or cold. It is a great garnish for meat or fish and equally as delicious spread cold on toast.
Roasting & Baking
