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easy roasted ratatouille

(2 ratings)
AspieApril avatar
Blue Ribbon Recipe by
April McIver
@AspieApril
R, CA

This is my simple, cheap, and easy version of ratatouille. I wanted to try it and found many recipes loaded with odd creamy ingredients and so many flavors you wouldn’t be able to taste anything. Mine may not be “classic” but it’s good. Sometimes I use it as a main dish, others as a side, and sometimes I stuff it inside a pita.

Blue Ribbon Recipe

Ratatouille is a French dish of stewed vegetables like eggplant, tomato, onion, and zucchini. This oven-roasted version is not traditional, but it's tasty. The vegetables are sliced and layered in a baking dish. Seasoning is key, and we opted for Italian seasoning and an all-purpose seasoning that still lets the fresh vegetables shine. Once roasted, it's topped with sweet and tangy marinara sauce and creamy mozzarella cheese. Serve this roasted ratatouille as a main dish or side dish.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 2 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For easy roasted ratatouille

  • 1 lg
    eggplant
  • salt
  • 2 md
    zucchini
  • 1 sm
    onion
  • 6
    Roma tomatoes
  • 2 Tbsp
    olive oil
  • 1/2 c
    marinara sauce
  • 1/2 c
    shredded mozzarella cheese
  • favorite herbs and spices, to taste

How To Make easy roasted ratatouille

  • Salted sliced eggplant in a collander.
    1
    Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 hours. This will remove most of the bitterness eggplant can have along with the juices, so it won’t be a mushy mess after cooking. Don’t worry, the salt will be rinsed off.
  • Cut zucchini and onion into slices.
    2
    Cut the zucchini and onion into slices also around 1/3 inch thick. Set aside.
  • Blanch tomatoes and place them in an ice bath.
    3
    Heat a pot of water to boiling. Add the Roma tomatoes and blanch for about a minute. Remove and drop them in ice water. They should now peel easily.
  • Remove tomato peels and slice.
    4
    Remove peels. Slice tomatoes in half lengthwise and gently squeeze out the watery seeds.
  • Dice tomatoes.
    5
    Cut the remaining tomato into bite-size squares. I cut each half into a quarter.
  • Rinse eggplant.
    6
    After 1-2 hours, some brown liquid should be under the colander. Dump the liquid and give the eggplant slices a quick rinse in cold water to remove any remaining salt. Preheat the oven to 350 degrees F.
  • Dry the eggplant.
    7
    Shake or pat dry.
  • Alternate the eggplant, zucchini, tomato, and onion in rows.
    8
    In a large baking dish, alternate the eggplant, zucchini, tomato, and onion in rows. Drizzle with olive oil. Sprinkle with your favorite herbs and spices.
  • Bake for 30 minutes.
    9
    Bake for 30 minutes.
  • Top with a bit of marinara and mozzarella cheese.
    10
    Top with a bit of marinara and mozzarella cheese. Put back into the oven to melt the cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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