Best Roasted Summer Ratatouille Recipes

Roasted Veggie Ratatouille (France) image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

Steps:

Preheat the oven to 375 degrees F.
Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

Roasted Ratatouille image

Provided by conniecooks

Categories Peppers

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 medium eggplant
1 -2 small zucchini
1 red pepper
1 large Spanish onions or 1 large vidalia onion
2 dozen cherry tomatoes
3 -4 garlic cloves (optional)
salt & pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
2 ounces goat cheese (Chevre)
8 -10 fresh basil leaves, chopped

Steps:

Line a sheet pan with aluminum foil.
Spray with cooking spray.
Cut the eggplant unpeeled into 1" cubes.
Cut the zucchini into 1" cubes.
Cut the red pepper into 1" cubes.
Cut the onion into large wedges maybe 8-10 pieces.
Leave the tomatoes whole and also the garlic if using.
Put all vegetables on prepared pan.
Sprinkle with salt and pepper to taste and dried herbs.
Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
Bake at 350F for about 1 hour. Turn every 15 minutes.
While it is warm toss with fresh basil and crumbled goat cheese.