The markets are still flooded with zucchini, tomatoes, red onions, and eggplant, so we’re sharing our best, simplest and most delicious roasted ratatouille recipe idea. (You can also grill it!)
Preheat the oven to 450 degrees. Simply cut all the veggies except the cherry tomatoes into one-inch cubes. Drizzle a healthy amount of olive oil on a sheet pan, throw the veggies onto it, salt them liberally, add a tiny amount of cayenne pepper and a little chopped fresh rosemary and toss with your hands to coat the vegetables. Roast them in the oven for about 30 to 45 minutes, or until the vegetables are very tender when pierced with a fork. (Toss them every 15 minutes while they roast. Half-way through cooking, add the tomatoes, some drained capers and chopped Kalamata olives.)
Place the cooked ratatouille in a bowl, drizzle with a little more fresh olive oil and a couple of glugs of sherry (or red wine) vinegar. Taste it to correct the seasoning. For top flavor, you’ll want to serve this when it comes to room temperature. Chris uses the ratatouille in a sandwich or has it with salmon or mixed in with pasta. You can even top it with an egg.
We’re making this all the time now because it’s just crazy delicious.
—Faith and Chris
Photo: Pixabay.com
Mary Ellen Weaver says
I listened to the show today and heard the “recipe” for the ratatouille. I used what I had on hand, eggplant, green pepper, red and yellow pepper and beefstakes that were past their prime. I added the capers and calamata olives and served it atop pasta. Very yummy!
John M Aiello says
where is the list of ingredients
Robyn Doyon-Aitken says
Hey John. . .this is more of a make-it-your-own recipe idea. Cover your sheet pan with whatever cut veggies you have on hand.
Dianne Tewksbury says
OK — it figures. Returning from orchestra rehearsal last night, I listened to your show as always and heard all of you talking about making the eggplant and zucchini Ratatouille. Just two days ago I used up ALL the rest of our zucchini and tomatoes from our vege garden. I tried making Ratatouille “once” and it was so greasy, I never tried it again. But, you have given me new “faith”! So, I will definitely try this recipe next year when I (hopefully) will be up to my ears again with zucchini and tomatoes. Thank you!
Dianne
Eve says
Love this recipe, no zucchini at the market so I picked up butternut squash. Also used chili infused olive oil. Looks beautiful and tastes out of this world!
Katie Davis says
I made this recipe and my guests loved it! I’m wondering whether I could freeze the ratatouille for future use? Thanks!
Robyn Doyon-Aitken says
You probably could. . .just be sure the veggies aren’t especially water-logged after thawing.