When I first made this roasted ratatouille for my family, we could not stop saying “ratatouille” in a French accent. Remy the Rat would be SO PROUD.
However, this ratatouille is quite different than the ratatouille shown in the movie. This is not thinly sliced vegetables perfectly placed on a plate. This is chopped summer vegetables cooked in a simple sauce! And it is delicious. During the summer this dish is on repeat in our kitchen. Last summer we grew all the vegetables for this dish in our backyard! It was so fun to walk around the backyard gathering all the produce, then bring it in a create a delicious meal.
OK. This recipe is modified from the lovely Alexandra Cooks! At the time I first made it, I was on the low FODMAP diet and could not eat garlic or onions. So, I created this modified version that is friendly to those who can’t eat garlic and onions (luckily I can now have garlic and onions so I occasionally throw an onion into this mix)!
If you want to use garlic and onion (rather than the garlic chives and onion chives listed below), leave out the chives and add 1 chopped onion and 1 tablespoon of garlic instead!
One last thing! I love eating this ratatouille on bread! It is also delicious on pasta or on its own!
roasted ratatouille
ingredients
- 1-2 medium eggplants
- 3 large tomatoes
- 3 bell peppers
- 1/2 cup garlic chives or onion chives (or sub 1 onion & 1 tbsp garlic)
- 1/2 cup olive oil
- 1/4 cup white vinegar
- salt & pepper to taste
- 1/2 cup fresh basil
- 1/2 cup parmesan
instructions
- Preheat the oven to 400 degrees. Chop the eggplants, tomatoes, and bell peppers into 1 inch chunks. Throw them into a large, oven safe dish.
- Cut the chives into small pieces and toss them in with the other vegetables. Whisk together the olive oil and vinegar then pour it over the vegetables. Add a big pinch of salt and pepper. Stir everything together.
- Bake for 30 minutes, then stir. Bake another 30 minutes, or until all the vegetables are cooked through and the juices begin to thicken. Add fresh basil and parmesan right before serving. Enjoy!
- If you want to save some ratatouille for later, it store great in the freezer. Put it in a sealable container and it keeps great. To heat back up, warm in an oven safe dish at 350 until warm, or in a pot over medium heat.
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