Roasted Ratatouille


Roasted Ratatouille

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 2 large bell peppers cut into large chunks
  • 3 medium Japanese eggplants cut into thin slices
  • 2 zucchini cut in half lengthwise and then cut into thin slices
  • 4 medium shallots cut into large chunks
  • 5 Roma tomatoes cut into large chunks
  • olive oil
  • salt and pepper


  1. Preheat oven to 500 degrees.

  2. Spread the vegetables across a large, rimmed cooking sheet. Lightly drizzle olive oil over the vegetables and then season heavily with salt and pepper. Toss to coat each piece evenly.

  3. Roast for approximately 45-50 minutes, tossing every 15 minutes or so, or until the edges of the vegetables begin to blacken.

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