Roasted Vegetable Ratatouille Recipe -
Roasted Vegetable Ratatouille Recipe
  • READY IN 50 mins

Roasted Vegetable Ratatouille

Recipe by  

"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 Edit and Save

Original recipe makes 4 ( 1-1/4 cup) servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2011

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 smooth and add them once onion and pepper is lightly cooked. Salt, pepper, fresh basil, fresh oregano, pinch of sage, pinch of sugar, simmer covered to blend flavors. Adjust seasonings to your taste but this only takes a few minutes to assemble. Then you can walk away while it simmers. The ratatouille was outstanding!!!

Most Helpful Critical Review
Dec 30, 2010

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

Mar 31, 2012

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, marjoram, fresh rosemary from the garden and crushed some whole oregano into the vegetables before tossing them in olive oil. Roasted in a 400 degree oven, poured Prego meat sauce & stirred then sprinkled panko & parmesan over, topped with some mozzarella & a little more of the parmesan mixture and popped back in the oven for about 20. It was delicious!!! Thanks for the recipe!

Apr 24, 2011

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!!!!

May 10, 2011

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

Mar 02, 2013

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 night in the fridge and roasted my veggies and used a homemade sauce, served over a bed of couscous with a rustic bread! SO yummy! Next time I think I'll add sausage to it though.

Feb 19, 2012

Tasty.. I used more zucchini and fresh parm

Nov 27, 2011

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.


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 541 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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