The vegetables that go into ratatouille, the classic French stew, are transformed into a roasted mélange rather than cooked on the stovetop as usual. The results are equally delectable. Versatile balsamic roasted ratatouille can be enjoyed in a number flexible ways, warm or at room temperature.
This particularly medley of vegetables echo the stew — onions, garlic, eggplant, pepper, tomatoes, and zucchini. The mixture is baked in balsamic vinaigrette, not just straight olive oil, which gives it extra flavor.
Whether enjoyed hot — combined with pasta or or soft polenta — or at room temperature, in leafy wraps or over leafy greens as a salad, this is truly vegetable heaven. You can even use it as a pizza topping. See more specific ideas following the recipe box.