Roasted Vegetable Ratatouille

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

This French stew is made with oven-roasted vegetables—eggplant, zucchini, and tomatoes—which are then sliced and mixed with pan-fried bell peppers, onions, and aromatic herbs. Olive oil and red wine vinegar combine the flavors of the vegetables, creating a truly exquisite ratatouille. Roasting gives the vegetables a richer, sweeter flavor while retaining virtually all of their texture. Ratatouille can be served plain with bread, with potatoes, or as a vegetable side dish for meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 eggplant, sliced lengthwise into 1cm thick slices.
1 large zucchini, sliced lengthwise into 1cm thick slices.
1 zucchini, sliced lengthwise into 1cm thick slices.
3 beefsteak tomatoes, sliced 1cm thick.
Olive oil
1 large red onion, diced into 1cm cubes.
A pinch of red pepper flakes
1 red bell pepper, diced into 1cm cubes.
1 yellow bell pepper, diced into 1cm cubes.
1/4 cup red wine vinegar
2 tbsp chopped fresh marjoram leaves
0.5 tbsp chopped fresh thyme leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, zucchini, zucchini, tomatoes, sweet pepper, red onion, wine vinegar, marjoram, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Place the eggplant, zucchini, squash, and tomatoes in a single layer on one or two baking sheets, drizzle with olive oil, and sprinkle generously with salt. Bake until the vegetables are tender, about 20-30 minutes, turning them halfway through. Remove from the oven and let cool. Once the vegetables have cooled slightly, transfer them to a cutting board and cut into 1/2-inch pieces.
Heat a large skillet over medium heat and add olive oil. Once hot, add the onion, red pepper flakes, and salt to taste. Cook until the onion is soft, about 5 minutes. Add the bell pepper, and season with salt and pepper to taste if needed. Cook until the pepper is soft, about 5-10 minutes.

Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Stir well to coat, adding 2-3 tablespoons of olive oil if needed. Taste and transfer to a serving platter. The ratatouille is ready!

Categories:

recipe / Summer dishes / Dinner / Main courses / Casseroles / Vegetables and mushrooms / French cuisine / Anne Burrell