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Roasted Ratatouille

This roasted ratatouille showcases vibrant vegetables caramelized to perfection in the oven, creating a smoky, flavorful dish with a rustic appearance. The process involves roasting sliced eggplant, zucchini, peppers, and tomatoes until tender and slightly charred, resulting in a colorful, aromatic medley with deep, concentrated flavors and a tender yet slightly crispy texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 medium eggplant sliced into 1/4 inch rounds
  • 2 zucchini sliced into 1/4 inch rounds
  • 2 red bell peppers sliced into strips about 1/4 inch thick
  • 3 large ripe tomatoes sliced into 1/4 inch rounds
  • 2 tablespoons olive oil for tossing vegetables
  • 1 teaspoon dried thyme or fresh thyme leaves
  • to taste salt for seasoning
  • to taste black pepper freshly ground for flavor
  • a few fresh basil leaves for garnish

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper. Arrange all the sliced vegetables on a cutting board or tray for easy assembly.
  2. In a small bowl, mix the olive oil with thyme, salt, and pepper. Brush or toss the sliced eggplant, zucchini, peppers, and tomatoes with this mixture until evenly coated.
  3. Spread the vegetables in a single, even layer on the prepared baking sheet. Make sure not to overcrowd them to promote caramelization.
  4. Place the sheet in the oven and roast for about 25-30 minutes, until the edges are golden and slightly charred, and the vegetables are tender when pierced with a fork. Toss the vegetables gently with a spatula halfway through to promote even browning.
  5. Once roasted, remove the sheet from the oven and let the vegetables rest for 5 minutes to settle the flavors and cool slightly.
  6. Transfer the roasted vegetables to a serving dish or bowl. Garnish with fresh basil leaves for a bright, fragrant finish.
  7. Serve your roasted ratatouille warm or at room temperature, enjoying the smoky aroma and tender, caramelized textures.