Easy Roasted Ratatouille Recipes

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

OVEN-ROASTED RATATOUILLE

Steps:

• Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh. You can also watch how to do this in our Cookery School Video on this page When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Pre-heat the oven to its highest setting. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges. Serve straight away.

ROAST RATATOUILLE

Steps:

• Preheat oven to 500 degrees F.
• Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

ROASTED RATATOUILLE

Steps:

• Heat the oven to 425 degrees.
• On one rimmed baking sheet toss together the eggplant, peppers, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic and 1/2 teaspoon salt.*
• Place into the oven on the top rack and roast for 15 minutes.
• Add tomatoes and stir. Cook for 30 minutes more until eggplant is tender. Turn the vegetables every 15 minutes to brown evenly.
• On a second rimmed baking sheet toss together the onion slices, zucchini, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic, red pepper flakes and 1/2 teaspoon salt.
• Place into the oven on the bottom rack and roast for 30-35 minutes until zucchini is tender and lightly brown. Stir the vegetables every 15 minutes to brown evenly.
• Remove from the oven, mix the zucchini and onions with the eggplant, tomatoes and peppers. Add vinegar and toss.
• Roast for an additional 20 minutes turning once to prevent burning. The vegetables are done when tender and browned and the tomatoes are juicy.
• Transfer to a platter. Sprinkle with basil and toss. Taste and adjust seasoning.
• Serve hot, warm or at room temperature.

ROASTED RATATOUILLE SOUP

Steps:

• Pre-heat the oven to 180c
• Put everything apart from the vegetable stock into a deep baking tray and mix together
• Pop into the oven and bake for 1 hour, stirring once half way through
• Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
• Using a hand blender, blend up the vegetables into the soup. Double check the seasoning (if it tastes a little flat you may need some more salt!)

ROASTED RATATOUILLE = THE BEST RATATOUILLE

Steps:

• Preheat the oven to 400° F.
• In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
• In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you've seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
• Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you've increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
• To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.

ROASTED VEGGIE RATATOUILLE (FRANCE)

Steps:

• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

ROASTED RATATOUILLE RECIPE

Steps:

• Preheat the oven to 200ºC/400ºF/Gas 6. Heat the oil in a shallow casserole and fry the onion over a medium heat for 5 mins until softened. Add the garlic and pepper and cook for a further 5 mins. Add in the chopped tomatoes and herbs and cook for 5-10 mins. Season to taste.
• Take slices of the aubergine, courgette and tomatoes and arrange them on top, alternating between each one and placing around the edge of the pan. Repeat with an inner ring inside and finish with the centre. Brush with a little olive oil, season with salt and pepper and bake in the oven for 1 hr.
• Meanwhile, make the pesto by placing all of the ingredients into a food processor and blitz until smooth. Spoon the pesto on top of the ratatouille and serve with crusty bread.

EASY ROASTED RATATOUILLE

Steps:

• 1. Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 hours. This will remove most of the bitterness eggplant can have along with the juices, so it won't be a mushy mess after cooking. Don't worry, we'll be rinsing the salt off.
• 2. Slice the zucchini and onion also around 1/3 inch thick and set aside.
• 3. Heat a pot of water to boiling. Add the Roma tomatoes and blanch for about a minute. Remove, drop them in ice water. They should now peel easily. Remove peels. Slice tomatoes in half lengthwise and gently squeeze out the watery seeds. Cut the remaining tomato into bite-size squares, I just cut each half into a quarter.
• 4. After 1-2 hours, some brown liquid should be under the colander. Dump the liquid and give the eggplant slices a quick rinse in cold water to remove any remaining salt. Shake or pat dry.
• 5. In a large baking dish, alternate the eggplant, zucchini, tomato and onion in rows. Drizzle with olive oil.
• 6. Bake at 350 for 30 minutes. Top with a bit of marinara and a couple thin slices of mozarella cheese. Put back into the oven to melt the cheese.