Roasted Vegetable Ratatouille

Roasted Vegetable Ratatouille

16

"Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original . . . and it's ready in less than one hour!"
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Ingredients

50 m servings 245 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oven to 400 degrees F. Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet. Add the olive oil and toss to coat.
  2. Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally. Remove the baking sheet from the oven. Pour the sauce over the vegetables and stir to coat. Sprinkle with the oregano.
  3. Roast for 5 minutes more. Sprinkle with the parsley. Serve with the cheese.

Reviews

16
  1. 18 Ratings

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Most helpful positive review

I loved this and so did my wife! However, I don't use a canned sauce when it is so simple to make one myself. Sautee a little onion and bell pepper, process approximately 4 tomatos until smoot...

Most helpful critical review

Not very much like ratatoulle. It tastes like chucky spaghetti sauce.

I loved this and so did my wife! However, I don't use a canned sauce when it is so simple to make one myself. Sautee a little onion and bell pepper, process approximately 4 tomatos until smoot...

I read some of the suggestions and here's what I did: Salted the eggplant for 10 minutes before adding to dish (peeled both eggplant and zucchini), added razor thin garlic and crimini mushrooms...

Not very much like ratatoulle. It tastes like chucky spaghetti sauce.

I think it was delicious after adding some other vegetables & a little rosemary, marjoram & garlic. I also used Garlic & Herb Tomatoe sauce in place of the Prego. It tasted great!!!!

I added red and green peppers. The roasted veggies looked so good, I did not add the sauce.

Loved it!! After reading the reviews and the recipe.. I chopped all my veggies the night before and added roughly chopped garlic,a s+p, and tossed a it with little olive oil. I let it sit over n...

Tasty.. I used more zucchini and fresh parm

I made this and added 3/4 cup pasta to it.MY family loved it served with baked chiken.It also works good with breaded pork chops.

I fixed this just as the recipe called and it was great!! I served it with turkey meatloaf. Went great together. I will make again.