Oven-Roasted Ratatouille
This tasty French classic won't leave you unimpressed. This is why we love it:
- fresh, healthy, summery meal, perfect for lunch or dinner
- a delicious one-skillet recipe, great for kids and adults
- we can quickly freeze it or preserve it in jars for up to a year
- it's vegan, dairy-free, and gluten-free
Ratatouille Origin
Ratatouille originates from Provance, France. Ratatouille is a beautiful vegetable stew that tastes and looks fantastic. Some people take the time to create a rainbow from the vegetables to make it even more magical and vibrant. In Ratatouille, we will find eggplants, zucchini, tomatoes, peppers, and fresh herbs. It's a vegan dish, perfect as a main dish or side dish. The popularity of Ratatouille only increased with the famous Walt Disney movie Ratatouille. In the film, a young rat named is inspired to become a renowned chef.
Storing
Store Oven-Roasted Ratatouille in three ways. You can either put it in a fridge or freezer or preserve it in jars for winter.
Keep any leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat well.
Transfer the cooked and cooled Oven-Roasted Ratatouille to a freezer bag or airtight container. Seal, then place in the freezer. Keep in the freezer for up to 6 months. Defrost, reheat, and serve.
We can easily preserve the Ratatouille in jars too. Preheat the oven to 100°C / 210°F. Place your jars and lids on a baking sheet and place them in the oven for 15 minutes to sterilize. Pour the vegetable stew into the jars. Set the caps on the jars and close them tightly. Wrap the jars into a kitchen towel and let them cool slowly for about 12 hours. Then store in a cold, dark place for up to a year.
How to make Oven-Roasted Ratatouille at home (video)
Check this quick video to master this Oven-Roasted Ratatouille recipe at home.
Try these delicious vegetable dishes
- Carrot Fritters (Pakora)
- Vegetable Tortellini Soup
- Sataraš (Balkan Vegetable Stew)
- Eggplant Parmesan
- Vegetarian Minestrone Soup with Pasta
- Vegetarian Shepherd's Pie
- Grilled Eggplant Steaks with Mozzarella Cheese and Tomato Sauce
Thanks, Spar Slovenija for all the amazing ingredients and for sponsoring this post.
METHOD
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roast tomatoes and peppers
Place a rack in the middle of the oven and preheat it to 220 °C / 430 °F. Place whole tomatoes and peppers on a baking sheet. Place in the preheated oven and roast for 12 - 15 minutes.
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eggplant, zucchini, onion
Cut the eggplant and zucchini into 1/2 inch (1 cm) cubes. Peel the onion and dice finely. Place a large oven-safe pan with olive oil over high heat. Add the eggplant, zucchini, and onion. Cook for 8 - 10 minutes, stirring regularly.
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Oven-Roasted Ratatouille
Peel the roasted tomatoes and peppers. The easiest way to do this is by rubbing the skin with a paper towel. Chop them into small chunks and add to the eggplants in the skillet. Add the diced garlic, apple cider vinegar, and chopped tomatoes. Season with fresh herbs, salt, and pepper. Stir to combine and place in the oven on the middle rack. Bake for 1 hour at 170 °C / 340 °F.
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serve
Remove the Ratatouille from the oven and serve warm. Optionally sprinkle with fresh basil and serve as a main dish or side dish.
