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Easy Roasted Ratatouille


  • 1 large or 2 small zucchini cubed (about 1/2 inch)
  • 1 eggplant cubed (about 1/2 inch)
  • 1 red or green pepper cubed (about 1/2 inch)
  • 1 onion cubed (about 1/2 inch)
  • 2 tomatoes (large, or 4 medium) diced
  • 2-4 cloves garlic minced
  • salt to taste
  • 1 handful fresh basil


Pre-heat the oven to 450 degrees F.

  • Combine the zucchini, eggplant, red pepper, onion, tomatoes, and garlic in a large glass or ceramic baking dish. (I use a 9 X 13 stoneware or pyrex pan). Drizzle with olive oil and sprinkle with salt. Toss the vegetables well to make sure they are all coated lightly with the oil.

    Roast the vegetables in the oven, uncovered, 50 to 60 minutes, until they are soft and most of the pan liquid has evaporated, mixing the vegetables after about 30 minutes. Chop or tear the fresh basil leaves.

    Remove the vegetables from the oven and transfer to a serving bowl. Add the basil and stir.

    Enjoy hot or refrigerate and serve cold.

    (I love rataouille, but much prefer this version to standing and stirring a pot on the stove in the summer! I make big batches and freeze it - tastes like summer in a bowl in the dead of winter!)

    *adapted from https://www.veggiessavetheday.com/roasted-ratatouille/

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Eggplant, Pepper: Bell or Sweet, Zucchini, Basil, Tomatoes,
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