Ratatouille
This classic French dish is a make ahead dream. Roast the veggies in advance, or better yet, roast up a double batch to use some for dinner and then use the leftovers to make the ratatouille the next day.
Servings
8 servings
Servings
8 servings
Ingredients
  • 2medium eggplantcubed
  • 1 medium zucchinicubed
  • 1 medium yellow squashcubed
  • 1 large onionchopped
  • 1 large red bell pepperchopped
  • 4Tbsp extra-virgin olive oil, divided
  • 1tsp dried rosemary, divided
  • 1tsp dried thyme, divided
  • 1 1/2tsp dried basil, divided
  • 1/2tsp onion powder, divided
  • 1/2 tsp garlic powder, divided
  • 1Tbsp minced garlic
  • 3plum tomatoeschopped
  • Kosher salt to taste
  • fresh ground black pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F. Spray 4 sheet pans with cooking spray, or work in batches as needed for vegetables.
  2. In a large bowl, toss the eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of rosemary, 1/2 teaspoon of thyme and 1/2 teaspoon of basil. Spread the eggplant in a single layer on a sheet pan and roast for 30 – 40 minutes, or until browned, stirring halfway through.
  3. In the same large bowl, toss the zucchini and squash with 1 teaspoon of olive oil, 1/2 teaspoon of rosemary, 1/2 teaspoon of thyme and 1/2 teaspoon of basil. Spread the zucchini and squash in a single layer a sheet pan and roast for 30 – 40 minutes, or until browned, stirring halfway through.
  4. In the same large bowl, toss the onion with 1 teaspoon of olive oil. Spread in a single layer on a sheet pan and roast for about 20 minutes, or until browned, stirring halfway through.
  5. In the same large bowl, toss the bell pepper with 1 teaspoon of olive oil. Spread in a single layer on a sheet pan and roast for about 20 minutes, or until browned, stirring halfway through.
  6. After vegetables have roasted, heat remaining 1 tablespoon of olive oil in a large pot. Add the garlic and saute for 30 seconds to 1 minute until fragrant. Add the tomatoes and their juices to pot with a 1/2 teaspoon of dried basil and cook for about 10 minutes.
  7. Add the roasted vegetables to the pot and stir together. Cover and simmer for 30 minutes, stirring occasionally. Add more olive oil as needed to keep vegetables moist. Season with salt and pepper and serve.
Recipe Notes

Chef’s Note:

  • The eggplant, zucchini, squash, onion and bell pepper should be cooked separately on sheet pans (except for the zucchini and squash – they can be mixed together) to allow for even roasting. Do not crowd vegetables on pan, otherwise they will steam and not roast. Work in batches if needed. 
  • To use fresh herbs instead of dried, use 3 times the amount as called for in the recipe. 

Make Ahead:

Roast the vegetables a day or two ahead of time. Then proceed with recipe beginning at step 6.