Return to Content

Roasted Vegetable Ratatouille

Roasted Vegetable Ratatouille
3 votes, 5.00 avg. rating (94% score)
by
Submit a Recipe Image

Yield: 6 servings

Ingredients:

  • 1 large eggplant, peeled and cut into 3/4-inch cubes
  • 2 small zucchinis, sliced 1/4 inch thick
  • 6 ripe plum tomatoes, cored and quartered lengthwise
  • 1 large ripe tomato, coarsely chopped
  • 1 large green bell pepper, seeded and cut into strips
  • 1 large onion, quartered and thickly sliced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 2 or 3 tablespoons chopped fresh basil

Instructions:

Preheat oven to 400 degrees F. Lightly oil your largest shallow roasting pan. As you cut up each of the ingredients, transfer to the pan. When all the vegetables and the garlic are in the pan, drizzle with the olive oil and vinegar. Season with salt and pepper to taste. Toss to coat everything with oil, and mix in the basil. Roast, uncovered, for 50 to 60 minutes, stirring two or three times during the last half of the cooking. When done, the vegetables will be tender, some crisp, and there will be very little juice in the bottom of the pan. Serve hot.
Updated Thursday, May 8th, 2003

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

2 Responses to Roasted Vegetable Ratatouille

  1. Anonymous September 25, 2003 at 8:03 pm #

    Great recipe.

  2. Anonymous August 13, 2004 at 9:25 pm #

    Veggies right out of the garden and very easy to put together. Everyone liked it.

Leave a Reply

Comments maybe edited for length and clarity.