The vegetables that go into the classic French stew, are transformed into a balsamic roasted ratatouille that can be enjoyed in a number of ways, warm or at room temperature.
This particularly medley of vegetables are the same as those used in the stew — onions, garlic, eggplant, pepper, tomatoes, and zucchini — that’s more commonly cooked rather than roasted. Baked with a glaze of balsamic vinaigrette, this version is extra flavorful.
Serve hot or at room temperature: 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 a taste of vegetable heaven.
Roasted Ratatouille on Polenta
Ways to use Roasted Ratatouille
- Combine with 8 to 10 ounces cooked pasta as shown in the first two photos above, and serve warm or at room temperature. Use additional vinaigrette as needed. Delicious served with a simple bean dish like Two-Bean Salad.
- Serve over polenta and accompany with a green salad with chickpeas or red beans tossed in.
- Serve atop salad greens; stir some chickpeas or white beans into the veggies to make a substantial warm salad.
- 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.
- Roasted ratatouille makes a delicious topping for pizza, enough to top two 12- to 14-inch pizzas generously, with some to spare.
- Use this vegetable medley to top pizza; it’s perfect!
- 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 1/2-inch thick slices 1/4 cup balsamic vinaigrette, homemade or bottled, plus more as needed (see link to homemade vinaigrette in Notes)
- 1 medium zucchini, sliced 1/2 inch thick
- 2 medium ripe tomatoes, diced
- 1/4 to 1/2 cup sliced pitted black olives or sun-dried tomatoes, optional
- Salt and freshly ground pepper to taste 1/4 to 1/2 cup thinly sliced fresh basil leaves or chopped fresh parsley
- Preheat the oven to 425º F.
- If using Japanese eggplants, stem them and slice 1/2 inch thick. If using regular eggplant, stem and cut into 1/2-inch-thick slices. Cut each slice into large dice.
- Combine the eggplant in a mixing bowl or serving container 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 for 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 or serving container. Stir in the tomato and optional olives, then season with salt and pepper. Stir in the fresh herbs. Serve warm or at room temperature in any of the ways suggested in the headnote and following the recipe box.
Here's our Basic Vinaigrette Salad Dressing or Marinade.
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Photos, from top: Elena Veselova/Bigstock; Hannah Kaminsky; Elena Veselova/Bigstock