Roasted Ratatouille

Elevate your vegetable game with this Roasted Ratatouille recipe, a vibrant medley of oven-roasted eggplant, zucchini, squash, red and yellow bell peppers, Roma tomatoes, and red onion. Infused with the earthy flavors of dried thyme and oregano, and finished with fresh basil, this dish offers a fragrant and caramelized twist on the classic French favorite. Perfect as a standalone vegetarian entree or a versatile side dish, this recipe is simple yet sophisticated, requiring just 20 minutes of prep and 40 minutes of roasting to achieve tender, golden-brown perfection. Serve it warm over crusty bread, rice, or pasta to transform your everyday meals into a Mediterranean feast.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 1 medium Yellow squash
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 4 medium Roma tomatoes
• 1 medium Red onion
• 3 large Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 10 leaves Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Trim and dice the eggplant, zucchini, and yellow squash into roughly 1-inch cubes. Place them in a large mixing bowl.

Step 3

Slice the red and yellow bell peppers into strips about 1/2 inch wide, and quarter the Roma tomatoes. Add them to the bowl with the other vegetables.

Step 4

Peel and slice the red onion into thin wedges, and mince the garlic cloves. Add them to the bowl as well.

Step 5

Drizzle the vegetables with olive oil, then sprinkle with dried thyme, dried oregano, salt, and black pepper. Toss everything together until evenly coated.

Step 6

Spread the seasoned vegetables out in an even layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even roasting.

Step 7

Bake the vegetables in the preheated oven for 30-40 minutes, tossing once halfway through, until they are tender and slightly caramelized.

Step 8

Remove the roasted vegetables from the oven and let them cool for 5 minutes. Transfer them to a serving dish.

Step 9

Garnish with fresh basil leaves just before serving. Serve warm as a side dish or over crusty bread, rice, or pasta for a hearty meal.

Nutrition Facts

Serving size	2041.6 grams (2041.6g)

Amount per serving	% Daily Value*
Calories	956

Total Fat 46.70g	60%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 4.90g
Cholesterol 0mg	0%
Sodium 6887mg	299%
Total Carbohydrate 128.30g	47%
Dietary Fiber 36.40g	130%
Total Sugars 72.40g
Protein 21.10g	42%

Vitamin D 0IU	0%
Calcium 301mg	23%
Iron 8mg	42%
Potassium 4515mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 8.3%

Carbs: 50.4%