Saturday, November 28, 2009

Oven Roasted Ratatouille


This is a healthy and delicious version of a french classic. It makes a great side dish and is quick and easy. Leftovers can be stirred into pasta for another meal so that you can cook once but eat twice. The traditional method is a vegetable stew that is made on the stove top. It's not complicated but I prefer to make this in the oven. I like that I can prepare an accompanying dish at the same time that this is cooking. Also I prefer the use of olive oil instead of the butter in the traditional version.


Many recipes say that salting melongene (eggplant) before cooking makes it less bitter but I don't bother. Salt your melongene before hand or not, it's to your taste. I have never found eggplant to be a particularly bitter vegetable and the family never complains when I cook it. However I must warn you that I generally don't entertain complaints when I cook. If it's not charred beyond all recognition, it's considered edible. Furthermore, if you didn't stand around in a hot kitchen but sat in front of the television waiting for your dinner - you are not entitled to an opinion. Just kidding, everyone is entitled to an opinion. However, under the aforementioned set of circumstances you are better off keeping your opinion to yourself! Really.

This is one of those dishes where I don't use measured amounts of anything. I just toss stuff together until it looks to be enough. Feel free to use a little more or a little less - whatever. You can't go wrong with this dish and everyone will love it to the extent where they will be compelled not to keep their opinions to themselves and tell you how much they love it:-)


Oven Roasted Ratatouille (serves 6)


* 3 garlic cloves, peeled and minced
* 3/4 lb eggplant, cut in chunks
* 1/2 lb zucchini, cut into 1/2 inch rounds
* 1 lb plum tomato, seeded and cut into 4 wedges
* 1 sweet red pepper, cut in large strips
* 1 yellow sweet pepper, cut in large strips
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 yellow pepper, diced
* 2 red onions, quartered
* 1-2 tablespoon olive oil
* 1-2 teaspoon herbes de provence or Italian seasoning
* salt to taste

Place all vegetables and garlic in an oven proof dish. Drizzle with olive oil and sprinkle herbes de Provence or Italian seasoning and salt. Mix well to coat vegetables.
Bake at 400.c for approx 45 mins until vegetables are tender, check after 1/2 hour and stir to ensure even browning and taste for salt. If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.


  1. Mmm, a great dish! In Spain we have our own versions: Pisto or Samfaina depending on the area you live. I love it specially during the summer but I would never say no if you offer me that bowl ;D.

  2. I love vegetables but ratatouille, I have never gotten around to making.

  3. PS I do a similar thing with the pasta, but I toss in some Parmesan-Romano and some roasted garlic olive oil

    Also the best turkey you'll ever cook -
    1 bone-in turkey breast in a roasting pan
    1 bottle of chardonay to dump in the bottom
    1 stick of butter rubbed on the turkey
    a ton of Herbs de Provence to rub on top
    Base every 30 mins, done in 2 hrs.

  4. I never thought of an oven roasted ratatouille. That looks more colorful than the ones cooked for quite some time.

  5. I love ratatouille! Especially in savory crepes, I find it irresistible. Unfortunately, I played fast and loose with the recipe the one time I've tried to make it and added waaaay too many herbs. Must try yours sometimes as it looks fantastic.

  6. This is kind of chunky bites! And you can actually taste the sweetness of the veggies itself. Nice!

  7. Ultra healthy and I'm sure it tastes fantastic too. A perfect lunch for me. Love the spectrum of colours!