Description
Discover how to make a delicious baked ratatouille with this easy recipe. Learn how to layer veggies and herbs for a flavorful and healthy meal.
Ingredients
- – 2 small-medium eggplants, stem trimmed and cubed into 1 1/2-inch (4 cm) pieces (do not peel)
- – 1 large red onion, chopped
- – 2 medium summer squash, such as zucchini or yellow summer squash, trimmed and cubed into 1 1/2-inch (4 cm) pieces
- – 2 bell peppers, any color, cut into 1 1/2-inch (4 cm) pieces
- – 6 garlic cloves, minced
- – 6-8 tablespoons (105 ml) vegetable oil
- – 1 tablespoon (15 ml) Herbs de Provence, or 1 1/2 tsp (8 ml) dried oregano and 1 1/2 tsp (8 ml) dried marjoram
- – Sea salt to taste, I usually do about 3/4 teaspoon (4 ml) per sheet pan
- – Freshly ground black pepper to taste
- – 2 large ripe tomatoes cored and chopped (you can also use jarred whole tomatoes chopped)
- – 1/4 cup (60 ml) chopped fresh basil or flat leaf parsley
Instructions
- Set your oven to 375°F on the convection setting and prepare two large baking trays by covering them with unbleached parchment paper.
- In a spacious mixing bowl, combine the cubed eggplant, chopped red onion, diced summer squash, bell pepper pieces, and minced garlic with the vegetable oil and Herbs de Provence.
- Distribute the mixture evenly across both baking trays, then season with sea salt and freshly ground black pepper.
- Place the trays in the oven and bake for 30 to 40 minutes until the vegetables are tender and begin to caramelize.
- Add the chopped tomatoes to each tray, mixing them with the roasted vegetables, and continue to bake for an additional 10 to 15 minutes until the tomatoes are soft and have a jam-like consistency.
- Move the roasted vegetables to a serving platter and adjust the seasoning if needed. Garnish with fresh basil or parsley before serving warm or at room temperature. You can also prepare this dish in advance, as the flavors improve after being stored for a day or two.
Notes
- Prevent eggplant from absorbing excess oil by salting and resting it before mixing with other vegetables.
- Enhance flavor by using a variety of colored bell peppers like red, yellow, and orange.
- Ensure to drain excess liquid from jarred whole tomatoes before chopping and adding to roasted vegetables.
