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Oven Roasted Ratatouille Recipe

recipetips.com - Traditional ratatouille requires browning vegetables separately to develop individual flavors, then combining them for further cooking. The method in this recipe is less work. Quantities and proportions can be varied to suit personal preferences and seasonal availability.
Ingredients
  • 1 eggplant, 1 - 1 1/2 lbs
  • 1 red pepper
  • 1 yellow pepper
  • 1 zucchini
  • 1 summer squash
  • 1 onion
  • 2 cloves garlic, or to taste
  • 3 tablespoons olive oil, divided
  • 2 teaspoons chopped fresh rosemary
  • 3 large tomatoes, more if small
  • salt
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Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Container: rimmed baking sheets
Serving Description: about 2 cups
Directions
  • Preheat oven to 375
  • Cut eggplant, peppers, squashes and onion into 1" chunks. Cut the garlic cloves in half, lengthwise. Toss with 2 tablespoons olive oil and the rosemary, mixing well. Salt lightly. Oil a rimmed baking sheet or other large shallow pan (like the bottom of a two-part broiler pan) and spread the vegetables, if possible in a single layer. Put in heated oven.
  • Cut tomatoes into halves (if small) or quarters (if large) and spread in a second oiled pan. Salt lightly and drizzle with 1 tablespoon olive oil. Put pan in oven.
  • Roast vegetables, turning with a spatula once or twice to ensure even cooking (tomatoes won't need to be turned) about 45 imnutes, or until tender. There should be well browned areas on each but they don't need to be uniformly browned. Don't let them become charred (blackened) as this will produce a bitter taste.
  • Combine contents of both pans, correct seasoning, and serve hot, warm or room temperature.
Note: Be sure to use shallow pans so the vegetables roast rather than steam.
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NOTE: Using a convection oven will cut as much as 25% off traditional roasting times.   CookingTemperature WeightUnstuffed EstimatedCooking Time WeightStuffed EstimatedCooking Time 300º F.
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Glossary Terms
Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.
A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.
A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.
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A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.
A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.
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