Recipe – Oven Roasted Ratatouille

This recipe is incredibly versatile and colorful; oven roasting the vegetables helps them keep their shape and intensifies their flavor with a hint of toastiness, unlike a traditional ratatouille that’s usually swamped in a tomato sauce.

You can use it in omelets or frittatas; it’s a perfect side dish for almost any grilled or roasted chicken, meat or fish; try it served over quinoa; with pasta (I like to add soft goat cheese and chopped kalamata olives) …and so-on.

It’s best served warm or at room temp and keeps well in the fridge for a few days, covered.

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(Serves 4-6 as a side)


1 lb (450g) of cherry tomatoes, skinned

1 small eggplant/aubergine

2 medium sized zucchini/courgettes

1 small to medium red pepper, seeded and cut into 1 inch (2.5cm) squares

1 small to medium yellow pepper, seeded and cut into 1 inch (2.5cm) squares

1 large red onion, peeled, root trimmed and cut into 1 inch (2.5cm) slices, with a bit of root still attached, to hold them together

2 large cloves of garlic, chopped

3 tablespoons of extra virgin olive oil

A good handful of fresh basil leaves, roughly torn

Sea salt, freshly ground black pepper

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Oven temp 475F (240C)

Start by cutting the eggplant/aubergine and zucchini/courgettes into 1 inch (2.5cm) chunks.

Toss them in a heaped teaspoon of salt and pile into a strainer. Put a plate on top with a weight to press down and leave them in the sink to drain for 30-40 mins. This extracts excess moisture and any bitterness.

Rinse and pat dry in a towel.

Skin the tomatoes by cutting a tiny ‘x’ in the end and pouring boiling water over. After 1 minute, drain and slip the skins off.

Combine everything in a large bowl, season and give it a good toss to make sure the oil coats all the pieces.

Spread the vegetables in a shallow roasting tray and place on a high shelf in the pre-heated oven for 30-40 minutes.

Check on them at least once and stir everything around a bit. You want the edges to have a nice brown tinge here and there.

Serve hot, warm, or at room temp.

(A Delia Smith recipe)

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Vegan, Vegetables / Vegetarian. Bookmark the permalink.

1 Response to Recipe – Oven Roasted Ratatouille

  1. Timothy Lynch says:

    Great recipe. I really like the step to salt and drain the vegetables of liquids. It really makes a difference.

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