Roast Ratatouille

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 10 servings
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2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips

5 baby eggplant, quartered lengthwise

6 baby zucchini, quartered lengthwise

5 plum tomatoes, quartered lengthwise and seeded

2 shallots, peeled and sliced lengthwise

Extra-virgin olive oil, to coat

Coarse salt and pepper


Preheat oven to 500 degrees F.

Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.



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