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Roasted Ratatouille

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Side Dish
Cuisine: French

Ingredients

  • 1 Italian eggplant, cut into bite-sized pieces
  • ½ orange bell pepper, cut into bite-sized pieces
  • ¼ red bell pepper, cut into bite-sized pieces
  • ½ zucchini, cut into bite-sized pieces
  • ½ yellow squash, cut into bite-sized pieces
  • ¼ red onion, cut into bite-sized pieces
  • 5 cloves of garlic, skin left on
  • 2 tbsp olive oil
  • Pinch of crushed red pepper flakes, to taste
  • 1/4-1/2 tsp herbs de Provence, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup cherry tomatoes
  • 1 tbsp fresh parsley, chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. 
  2. Place the chopped eggplant, bell peppers, red onion, zucchini, and yellow squash on the baking sheet along with the whole cloves of garlic still in their skin.  
  3. Drizzle the olive oil over the veggies then season with crushed red pepper flakes, herbs de Provence, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
  4. Roast for 15 minutes, tossing them halfway through the cooking time.
  5. Add the tomatoes and continue roasting for 5-7 minutes, or until the veggies are tender and the tomatoes are about to burst. 
  6. Remove the whole cloves of garlic from the baking sheet and set them aside to cool for a couple of minutes.
  7. Carefully remove the skin from the garlic cloves, chop them up, and add them back to the veggies. Sprinkle the fresh parsley on top.
  8. Serve this roasted ratatouille as a side dish or on top of your favorite pasta, eggs, or polenta. Enjoy.