Summer is here and with it comes many fresh vegetables. Roasted Ratatouille can be used to put many fresh vegetables to use. Trying to find new ways to enjoy all of these fresh vegetables can be a challenge.

Ratatouille history

Ratatouille is a traditional Provençal vegetable stew that originated in the southeast of France, particularly around Nice, in the 18th century. It began as a humble “peasant’s dish,” made by farmers who stewed together surplus or slightly overripe summer vegetables. Most common vegetables are: zucchini, eggplant, peppers, tomatoes, onions, and garlic in olive oil and herbs. The name “ratatouille” comes from the Occitan word ratatolha, related to the French verbs ratouiller and tatouiller, both expressive forms of touiller, meaning “to stir” or “to toss” food. Originally, in the late 18th and early 19th centuries, the term described a coarse or mixed stew, sometimes with a slightly disparaging tone, before it came to denote the specific vegetable dish we recognize today. Over time, ratatouille evolved from a rustic leftover dish into an iconic symbol of French Mediterranean cuisine.

In this recipe the spices are basil, garlic salt and pepper. I like to add yellow squash, zucchini and bell peppers. This is also a great recipe for using up certain vegetables that might have been in your kitchen for awhile. If a zucchini is starting to get a little soft and wrinkled, cut it up and put it in!

When it comes to French cooking many people are hesitant to try because they feel it might be too difficult. This roasted ratatouille is an easy recipe to make and you can impress your friends with a French recipe in your collection.

Eggplant –

Try to get one that is fairly large. I tried this recipe with baby eggplant and the eggplant was too sour for me. To peel or not to peel? This is a personal choice with eggplant. For this recipe no peeling is required. I have also tried this with Chinese eggplant and it worked just fine.

Here is a Chicken recipe which can accompany this vegetable dish.

Onions –

White onions are typical. If onions and you don’t get along one can substitute shallots or leeks. This recipe turns out just fine with either of these substitutions.

Tomatoes –

Beefsteak or Better Boy are preferred.

Squash –

Yellow squash and or zucchini works just fine

Bell Peppers –

Green is preferred. Any color will work

Garlic –

6 cloves. Sounds like a lot and it is! Remember the garlic will be roasted so this will turn down the flavor and sweeten up a bit.

Basil –

Must be fresh! This recipe I have tried with dried basil and it did not turn out very well.

Roasted Ratatouille

Roasted vegetable stew

Print Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6 people

Course: vegetables

Cuisine: French

Ingredients Equipment Method

Ingredients

1 large Eggplant
3 beefcake Tomatoes
1 white onion large or two leeks
2 Bell peppers
1 large Zucchini or yellow squash
6 Cloves of Garlic
1/4 cup Olive Oil
1 tsp Salt
1 tsp Pepper
1/2 cup Grated Parmesan or Romano cheese (optional)

Equipment

1 Cutting board
1 Kitchen knife
1 Set of measuring spoons
1 set of measuring cups
1 13" x 9" baking pan
1 cheese grater
1 spatula

Method

Preheat oven to 400 degrees Fahrenheit
Cut up eggplant, tomatoes, zucchini squash, yellow squash, onions, garlic and bell peppers and place them in a 13”x9” inch pan or casserole dish.

This will cook down and reduce in size by at least ⅓

Drizzle with olive oil. Mix with your hands so the veggies are well coated. Sprinkle it with salt and pepper, and mix some more with your hands.
Place the dish in the oven at mid oven level. After 25 minutes stir the vegetables.
Place back in the oven for another 20 minutes.
Stir the vegetables and place back in the oven for another 20 minutes.
While the Vegetables are cooking, cut up the fresh Basil. Set aside.
When the ratatouille is finished, remove from oven and stir in basil. Wait 5 minutes.
Serve with grated cheese. Bon Appetite!