Roasted Ratatouille Recipe
Make Roasted Ratatouille Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Herbs & Aromatics
Oils & Seasoning
Finishing (optional)
Method
Prep & Roast Vegetables
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly oil them so vegetables don't stick.
- 2
Cut vegetables
Trim ends of eggplant, zucchini, and yellow squash. Cut eggplant into 1-inch (2.5 cm) cubes. Slice zucchini and yellow squash into 1/2-inch (1.3 cm) rounds (or half-moons if large). Core and seed bell peppers, then cut into 1-inch pieces. Peel and cut red onion into 1-inch wedges. Halve the roma tomatoes if small, or quarter if larger.
- 3
Salt eggplant (optional but recommended)
Place cubed eggplant in a colander, sprinkle with 1 tsp of the salt, toss, and let sit for 20 minutes to draw out bitterness. Rinse briefly and pat dry with paper towels. This step improves texture but can be skipped for young eggplants.
- 4
Toss with oil and seasonings
In a large bowl combine all prepared vegetables and minced garlic. Add 4 tbsp olive oil, tomato paste, red wine vinegar, remaining 1 tsp salt, black pepper, thyme, and red pepper flakes if using. Toss thoroughly so all pieces are lightly coated.
- 5
Roast
Spread vegetables in a single layer across the prepared baking sheets (do not overcrowd; use two sheets if needed). Roast in the preheated oven for 20 minutes. Remove sheets, stir and flip vegetables so they brown evenly, then roast another 12–18 minutes until vegetables are tender and edges are caramelized.
Finish & Serve
- 6
Combine and adjust
Transfer roasted vegetables to a large serving bowl. Drizzle the remaining 2 tbsp olive oil over the hot vegetables. Add torn basil, chopped parsley (if using), and gently fold. Taste and adjust seasoning with up to 1/2 tsp more salt and additional black pepper or vinegar if desired.
- 7
Optional cheese
If using, sprinkle crumbled goat cheese or grated Parmesan over the warm ratatouille so it softens and melds with the vegetables.
- 8
Serve
Serve warm or at room temperature as a main with crusty bread, over polenta, or as a side to grilled meats. Garnish with extra basil leaves.