Oven-Baked Ratatouille with Fresh Basil
This Oven-Baked Ratatouille is a playful -- and easier! -- take on the classic Provençal dish highlighting fresh summer vegetables. Instead of cooking each ingredient individually, I take the quicker route of baking them together in one large dish. Enjoy as a light main course, a veggie-packed side dish for grilled meats, poultry, or seafood, or toss with pasta. I hope you give it a try, it's too good not to share! Gluten-free, dairy-free, and vegan.
Servings: 8 servings
Calories: 153kcal
Equipment
Ingredients
- ⅓ cup extra virgin olive oil
- 2 long purple Italian eggplant or 1 large globe eggplant, cut into 1-inch pieces
- 1 large zucchini, cut into 1-inch pieces
- 1 large yellow squash, cut into 1-inch pieces
- 4 Roma tomatoes, cut into 1-inch pieces
- 1 pint cherry tomatoes, left whole
- 1 medium red onion, cut into 1-inch pieces
- 1 red bell pepper, stem and seeds removed, cut into 1-inch pieces
- 1 orange bell pepper, stem and seeds removed, cut into 1-inch pieces
- 4 cloves of garlic, finely chopped
- ¼ cup fresh basil leaves, julienned, plus additional basil leaves for serving
- 2 Tbsp chopped rosemary
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Flaky sea salt, for serving
- 2-3 Tbsp aged balsamic vinegar
Instructions
- If you haven’t already, chop the veggies. Preheat an oven to 400F. All the vegetables should be roughly the same size. Chop and set aside.
- Season the veggies. Place ⅓ cup extra virgin olive oil in a large baking dish, then place in the oven to heat for 5 minutes. Once hot, remove and carefully add all chopped vegetables and garlic to the dish. Sprinkle with ¼ cup thinly sliced basil, 2 Tbsp chopped rosemary, 2 tsp Kosher salt, ½ tsp freshly ground black pepper. Toss to evenly coat.
- Roast the vegetables. Return to the oven, then cook for 50-60 minutes, tossing once halfway through, until the vegetables are tender and caramelized. This will take longer if the vegetables are cut into bigger pieces and/or if the pan is overflowing with vegetables. Keep an eye on them so they don’t burn, but they can cook for up to 2 hours, as needed.
- Toss with balsamic, then serve. Drizzle with 2-3 Tbsp balsamic vinegar (to taste), then stir well. Serve immediately with a pinch of flaky sea salt and additional fresh basil. Enjoy!
Notes
- Can be enjoyed on its own as a light vegetable side dish, tossed with pasta, for breakfast with fried or poached eggs, spread onto sandwiches or crostini, or spooned over roast chicken.
- To prep ahead: You can prepare the vegetables and season them in advance. Store them covered in the refrigerator for up to 24 hours before baking.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
- To freeze: Ratatouille can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the veggies will soften as they thaw and will have a softer texture than if enjoyed immediately.
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 597mg | Potassium: 694mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1.659IU | Vitamin C: 69mg | Calcium: 40mg | Iron: 1mg
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