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    Home » Recipes » Vegan Main Dishes

    Roasted Ratatouille

    Published: Dec 9, 2015 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes  by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. 

    Recipe

    roasted ratatouille in pan

    Roasted Ratatouille

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Roasted vegetables
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Ratatouille recipe, roasted vegetables
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 to 6
    Calories: 80kcal
    Author: Veg Kitchen

    Ingredients

    • 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
¼ 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
¼ to ½ cup thinly sliced fresh basil leaves or minced fresh parsley or a combinatio
    US Customary - Metric

    Instructions

    • Preheat the oven to 425º F.
    • 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.
    • Combine the eggplant in a mixing bowl with the onion, garlic, and bell pepper. Drizzle in the vinaigrette and stir together.
    • Transfer to a lightly oiled or parchment-lined roasting pan. Bake for 10 minutes, then stir in the zucchini.
    • Bake from 15 to 20 minutes longer, stirring occasionally, or until the vegetables are tender but still firm, and just beginning to brown.
    • 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.

    Nutrition

    Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 639mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1601IU | Vitamin C: 60mg | Calcium: 37mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Nutrition information
    Per serving:  Calories: 120;  Total fat: 8g;  Protein: 2g;  Carbs: 13g;  Fiber: 4g;  Sodium: 100mg

    • Combine with about 8 ounces cooked pasta for a warm or cold dish. Use additional vinaigrette as needed (see first photo, below).
    • Serve over soft polenta. 
    • Serve warm or at room temperature atop salad greens; stir some chickpeas into the veggies to make a substantial salad (see second photo, below).
    • Serve over or alongside cooked brown black forbidden rice, quinoa, or barley. Cook the grains in prepared low-sodium vegetable broth for extra flavor. Serve with a colorful salad with added chickpeas or red beans.

    Roasted ratatouille on pasta

    Roasted ratatouille on salad

    • Here are more recipes for roasted vegetables.

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    Reader Interactions

    Comments

    1. ashok says

      November 03, 2020 at 1:22 am

      5 stars
      Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    5 from 1 vote

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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