Ratatouille of Roasted Vegetables

Ratatouille of Roasted Vegetables

2 Reviews
From: EatingWell Magazine, September/October 1993

In this Provençal classic, roasting rather than sautéing the vegetables enables you to cut back dramatically on the amount of olive oil in the recipe.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 large head garlic
  • 12 ripe plum tomatoes, cored, halved and seeded
  • 1 eggplant, (1-1 1/4 pounds), cut lengthwise into 1/2-inch-thick slices
  • 2 small zucchini, cut in half lengthwise
  • 2 small summer squash, cut in half lengthwise
  • 1 Spanish onion, cut into 1/2-inch-thick slices
  • 1 large red bell pepper, cut in half lengthwise and seeded
  • 1 large yellow bell pepper, cut in half lengthwise and seeded
  • 1/4 cup chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Set oven racks at the two lowest levels; preheat to 450°F. Peel away as much of the papery skin from garlic as possible and wrap the head loosely in foil. Roast until the garlic is very soft, about 30 minutes. Let cool slightly.
  2. Meanwhile, lightly coat 2 baking sheets with cooking spray. Arrange tomatoes, eggplant slices, zucchini, squash, onion and red and yellow bell peppers on the prepared baking sheets. Roast, turning once, until just tender and browned, about 20 minutes. Let cool slightly. Reduce oven temperature to 350 degrees .
  3. Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Roughly chop the roasted vegetables and add to the pan. Stir in basil, oil, thyme, oregano, bay leaves, salt and pepper. Cover and bake, stirring occasionally, until heated through and thickened, about 30 minutes. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.

Nutrition information

  • Per serving: 155 calories; 6 g fat(1 g sat); 7 g fiber; 25 g carbohydrates; 5 g protein; 101 mcg folate; 0 mg cholesterol; 13 g sugars; 0 g added sugars; 3258 IU vitamin A; 146 mg vitamin C; 75 mg calcium; 2 mg iron; 215 mg sodium; 1153 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 5 vegetable, 1 fat

Reviews 2

October 07, 2013
profile image
By: EatingWell User
No need to look any further This is the best tasting Ratatouille I have ever had. Roasting the vegetables created a whole new level of flavor, and although time consuming-well worth it. I did add an extra onion, along with increasing the basil to one half cup. I also added 1/3 cup of fresh parsley. I made it the day before serving by roasting the vegetables and adding all the ingredients and putting it in the refrigerator the next day. On the day I served it, I brought it to room temperature and continued to where you finish it in the oven. It can also me heated on top of the stove, slow simmer, at this point. enjoy! Pros: Healthy, delicious, make ahead Cons: Roasting the vegetables can be time consuming
July 18, 2012
profile image
By: EatingWell User
Healthy and delicious I have been making this recipe since it was published in 1993 and it is just as good every time. Serve with crusty Italian or French bread. Cons: oven may smoke at high temp due to oil