Roasted Ratatouille
Recipe type: Roasted vegetables
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious — eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results.
  • 2 Japanese eggplants, or 1 medium eggplant
  • 1 medium onion, preferably red, halved and thinly sliced
2 to 3 cloves garlic, minced
  • 1 medium red bell pepper, seeded and cut into ½-inch thick slices
1/4 cup vinaigrette, homemade or prepared, plus more to finish
  • 1 medium zucchini, sliced ½ inch thick
  • 2 medium ripe tomatoes, diced
  • ¼ to ½ cup sliced pitted black olives (such as Kalamata)
  • Salt and freshly ground pepper to taste
1/4 to ½ cup thinly sliced fresh basil leaves or minced fresh parsley, or a combinatio
  1. Preheat the oven to 425º F.
  2. If using Japanese eggplants, stem them and slice ½ inch thick. If using regular eggplant, stem and cut into ½-inch-thick slices. Cut each slice into large dice.
  3. Combine the eggplant in a mixing bowl with the onion, garlic, and bell pepper. Drizzle in the vinaigrette and stir together.
  4. Transfer to a lightly oiled or parchment-lined roasting pan. Bake for 10 minutes, then stir in the zucchini.
  5. Bake from 15 to 20 minutes longer, stirring occasionally, or until the vegetables are tender but still firm, and just beginning to brown.
  6. Transfer back to the mixing bowl. Stir in the tomato and olives, then season with salt and pepper. Stir in the fresh herbs. Serve warm or at room temperature in any of the ways suggested as follows.
Recipe by VegKitchen at