READY IN 50 mins

Roasted Vegetable Ratatouille

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Read Reviews (10)

"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!" — Campbell's Kitchen

Directions

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.
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.
Roast for 5 minutes more. Sprinkle with the parsley. Serve with the cheese.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

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!!!

—Hungry Otto

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Most Helpful Critical Review

Dec 30, 2010

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

—Namaste Mama

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11 Ratings

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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!

—Andrea Duncan

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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!!!!

—mel

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May 10, 2011

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

—NormaJean

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Feb 19, 2012

Tasty.. I used more zucchini and fresh parm

—LindaT

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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.

—craftylady62

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Aug 31, 2011

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.

—Sharyn

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Nutrition

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.

Nutritional Information

Roasted Vegetable Ratatouille

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 245
Calories from Fat: 260

% Daily Value *
Total Fat 28.9g 44 %
Saturated Fat 1.2g 6 %
Cholesterol 1mg < 1 %
Sodium 541mg 22 %
** Potassium 618mg 17 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 10.1g 40 %
Protein 6.8g 14 %
** Sugars 4.9g
** Vitamin A 7 %
** Vitamin C 28 %
** Calcium 5 %
** Iron 10 %
** Thiamin 15 %
** Niacin 26 %
** Vitamin B6 18 %
** Magnesium 12 %
** Folate 32 %

* 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.