Roasted Ratatouille Recipe (Easy French Classic)
There’s something deeply nostalgic about ratatouille. For me, it’s the scent of garlic and fresh herbs wafting through the kitchen, the sight of garden vegetables caramelizing in the oven, and the memory of my mother standing over a hot stove sautéing batch after batch of zucchini, eggplant, and tomatoes. But as much as I loved the traditional stovetop version inspired by Julia Child, this oven roasted ratatouille recipe is the one I return to again and again — a classic French dish reimagined for the modern home cook.
Servings: 6
Ingredients
- 2 small-medium eggplants stem trimmed and cubed into 1 1/2 -inch pieces (do not peel)
- 1 large red onion chopped
- 2 medium summer squash such as zucchini or yellow summer squash, trimmed and cubed into 1 1/2 -inch pieces
- 2 bell peppers any color, cut into 1 1/2 -inch pieces
- 6 garlic cloves minced
- 6-8 Tablespoons unrefined cold-pressed extra virgin olive oil (6 Tbs. will seem like not enough, but it will be fine. 8 Tbs. will make the ratatouille more authentic.)
- 1 Tablespoon Herbs de Provence or 1 1/2 tsp dried oregano and 1 1/2 tsp dried marjoram
- Sea salt to taste I usually do about 3/4 teaspoon per sheet pan
- Freshly ground black pepper to taste
- 2 large ripe tomatoes cored and chopped (you can also use jarred whole tomatoes
- chopped)
- 1/4 cup chopped fresh basil or flat leaf parsley
Instructions
- Preheat the oven to convection 375*. Line two large baking sheets with unbleached parchment paper.
- In a large bowl, toss the eggplant, onion, squash, peppers, and garlic with the oil and herbs de provence. Spread out evenly on both baking sheets and sprinkle evenly with salt and pepper.
- Roast for 30-40 minutes or until everything is softened and starting to caramelize.
- Stir the tomatoes into the vegetables on both sheets and roast for another 10-15 minutes or until the tomatoes become cooked and jammy.
- Transfer to a serving dish and taste for seasoning. Sprinkle with basil and parsley and serve immediately or at room temperature. This can also be made a day or two ahead and reheated. It gets better as it sits.
Notes
- Perfect for batch cooking. It’s even better the second day and reheats like a dream.
- Let it cool, then store it in an airtight container in the fridge for up to 4 days. The flavor deepens over time.
- Spoon over crusty bread, fold into an omelet, toss with pasta, or serve with grilled fish, roasted chicken, or a scoop of cooked orzo.
- A splash of red wine vinegar brightens everything.