roasted ratatouille

An easy classic French-style vegetarian casserole. Baked ratatouille with eggplant, zucchini, sweet peppers and tomatoes.

Baked Ratatouille Recipe with Goat Cheese

eggplant

zucchini

red or orange bell pepper

red onion (sliced (about 1/2 cup))

olive oil

salt

thyme leaves

tomato puree tomatoes

garlic (crushed

red pepper

black pepper

plum tomatoes tomatoes (sliced)

goat cheese (omit

basil pesto

Preheat oven to 425 degrees.

Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.

Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.

Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining 1/2 teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.

Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).

Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

https://content.jwplatform.com/videos/qit2e1NJ.mp4

An easy version of a traditional baked ratatouille recipe, a casserole with fresh Mediterranean vegetables. Plus ideas for what to serve with ratatouille.

Easy Baked Ratatouille

This roasted ratatouille is an easier way to make ratatouille in the oven rather than on the stovetop.

Roasted Ratatouille with Cauliflower Couscous

zucchini,

red peppers,

eggplant,

fine sea salt

Tablespoons/30 olive oil

garlic cloves, thinly sliced

harissa paste

coriander

cherry tomatoes. halved

Tablespoons parsley, roughly chopped

Cauliflower couscous

cauliflower,

coconut oil

turmeric powder

sea salt

Pre-heat oven to 425 degrees F.

Place the zucchini, bell peppers, eggplant, garlic, salt,...

Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ Tablespoons of the olive oil, harissa, coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet.  Place tomatoes with the remaining ½ Tablespoon olive oil in a separate bowl and set aside.

Meanwhile make the cauliflower couscous:

Pulse cauliflower florets in a food processor until...

Pulse cauliflower florets in a food processor until finely chopped (about the size of couscous). Place cauliflower in a large bowl along with the coconut oil, turmeric powder, salt and pepper and toss to coat.

Spread onto a baking sheet and place in...

Spread onto a baking sheet and place in oven.  Roast for 15 minutes, stir and continue to cook for another 10 minutes until light, fluffy and lightly toasted.

Roast vegetables for 15 minutes, remove from oven,...

Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.

Remove from oven and serve vegetables over couscous...

Remove from oven and serve vegetables over couscous and sprinkle with chopped parsley.

Make tender roasted veggies with this easy air fryer ratatouille recipe. It features eggplant, zucchini, onion, and tomato with savory herbs and garlic.

Air Fryer Ratatouille Roasted Vegetable Recipe

zucchini ((courgette))

summer (yellow) squash

Large Beefsteak tomato ((or 2 smaller ones))

½ Medium sweet onion (such as Vidalia) (or about ½ cup diced)

Tbsp minced garlic

½ Tsp salt

Tsp black pepper

Tsp oregano ((dried))

Tsp basil ((dried))

parsley

Dice

Finely dice your onion using a sharp knife on a cutting board

Spread

Spread the onion and garlic mixture in the bottom of your greased casserole dish

Slice

Peel remaining vegetables if desired (optional based on preference). Then, slice them all into approximately ¼” thick slices

Preheat

Preheat your air fryer to 400°F (200°C)

In a mixing bowl, combine olive oil, salt, pepper, and herbs, stirring to combine

Toss

Toss the oil and seasoning mixture with the sliced vegetables to evenly coat them

Layer

Add the vegetable slices over top of the onions and garlic in the casserole dish. You’ll want to alternate different vegetables to create a striped pattern. You can insert them vertically, or lay them down with some overlap (depending on the size and shape of your dish)

Place

Set the vegetable filled casserole dish into your preheated air fryer basket

Cook

Cook on the air fry setting for 20-30 minutes at 400°F, or until vegetables are browned, soft, and pierce easily with a fork

Rest

Rest for 5 minutes, then garnish with fresh parsley and serve

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