Roasted Ratatouille

Roasted Ratatouille

Onions, squash, and Japanese eggplant were just a few of the vegetables I got in my CSA box this week. They were delicious when combined with bell pepper and tomato, tossed with olive oil and balsamic vinegar, and then roasted. There is no denying that this combination of veggies is a winner.

This recipe can easily be doubled. Use a second baking sheet to avoid overcrowding the veggies.

When dicing the vegetables, try to keep all the pieces about the same size so they will cook evenly.

This recipe makes about 2 side dish-sized servings.

Roasted Ratatouille

1 onion, diced
1 zucchini, diced
1 yellow squash, diced
1 bell pepper (your choice of color), cored and diced
1 Japanese eggplant, diced (no need to peel)
1 tomato, diced (or a couple handfuls of cherry tomatoes, halved)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste
crumbled goat cheese (optional)

Preheat the oven to 400° F. Spray a baking sheet with cooking spray.

Toss the diced veggies with the olive oil and balsamic vinegar. Season with salt and pepper. Spread on the prepared baking sheet.

Roasted Ratatouille 2

Roast in the oven for 40 to 45 minutes or until well-browned, turning half way through cooking.

Roasted Ratatouille 3

Serve warm, with crumbled goat cheese on top, if you prefer.

Roasted Ratatouille with Goat Cheese

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2 Comments on “Roasted Ratatouille”

  1. […] made Eggplant Stroganoff, oven-fried eggplant, Thai Chicken and Eggplant Curry, Eggplant Parmesan, Roasted Ratatouille, eggplant chips, and Baba Ganoush. Even after all of that, I still had 7 (!) eggplants in my […]


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