Roasted ratatouille

roasted ratatouille

I said I would use again the Chocolate & Zucchini book and here I am , true to my promise, sharing a nice, healthy vegetables recipe ( long overdue, after all the cakes blogged recently!).  Everyone will be familiar with the traditional ratatouille. I’ve got to admit I am not a fan: I find it a bit bland, in truth. But not this one! Roasting the vegetables definitely adds to the flavour. Plus it’s even easier to do than the traditional one made on the hob as you put everything in a roasting dish and bang it in the oven, without the need to stir. It can be eaten hot or cold, so it’s ideal if you want to make it in advance. I had some leftover and tossed it in some pasta the following day. It was even nicer! I would definitely recommend it.


2 onions
– 2 cloves garlic
– 1 aubergine (I used 6 or 7 baby aubergines instead)
– 1 courgette
– 2 peppers (red, green or yellow or a combination)
– 8 small tomatoes
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
– olive oil
salt, pepper


Preheat the oven to 180°C (350°F).

Peel and slice the onion and garlic. Rinse the remaining vegetables, trim and slice them. Rinse the herbs. Combine everything in an oven-proof dish. Season with salt and pepper, and drizzle with olive oil (about two tablespoons). Toss a little more to ensure even coating.

Cover the dish with foil and bake for 45 minutes. At this point the vegetables should be cooked but not coloured, and there should be cooking juices at the bottom of the pan.

Remove the foil and bake for another 30 to 45 minutes, keeping an eye on the progress, until the cooking juices have evaporated and the vegetables have taken on a nice roasted aspect.

Remove the sprigs of herb, and serve immediately, or at room temperature, or cold.

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1 Response to “Roasted ratatouille”

  • Caspita, questa è la sorella di quella buonissima soup di verdure grigliate. Fatta più volte con successo. E ora il sequel!

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