Description
Roasted Ratatouille is a vibrant Mediterranean vegetable dish made with eggplant, zucchini, bell peppers, tomatoes, and fresh herbs. Slow roasting enhances natural sweetness and creates rich, caramelized flavor. This healthy, vegan recipe works perfectly as a side dish or light main course.
Ingredients
Scale
- 1 large eggplant, diced
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large red onion, sliced
- 3 ripe tomatoes, chopped
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes (optional)
- 2 tablespoons fresh basil
Instructions
- Preheat oven to 200°C (400°F).
- Salt eggplant and let rest for 20 minutes, then pat dry.
- Toss all vegetables with olive oil and seasonings.
- Spread evenly on a baking tray.
- Roast for 35–45 minutes, stirring halfway.
- Finish with fresh basil and serve warm.
Notes
Avoid overcrowding the pan to ensure proper roasting. Add mushrooms for extra flavor. Store leftovers in the refrigerator for up to 4 days. This dish tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg