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. 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. 

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.

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Course: Roasted vegetables

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Ratatouille recipe, roasted vegetables

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 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

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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.

• Here are more recipes for roasted vegetables.