Roasted Ratatouille

Ratatouille is my go-to recipe to clean out my fridge (and my garden) as we transition from summer into fall. A good long roast in the oven transforms a motley medley of eggplant, peppers, zucchini, tomatoes, and fresh herbs into a hearty stew, which I love serving over creamy polenta. Don’t forget to add a splash of balsamic vinegar (see full recipe below) before serving, as the sweet + tangy balsamic kicks up the dish to a whole new level of deliciousness.

Yield: 4-6

Roasted Ratatouille

prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins


2 red onions, cut into 1/4-inch-thick half-moons
2 red bell peppers, cored, seeded, and 1-inch diced
1 pound eggplant, unpeeled and 1-inch diced
2 medium zucchini (1 pound), cut into 1/2-inch rounds
8 whole cloves garlic, peeled and smashed
2 sprigs chopped fresh rosemary
2 sprigs chopped fresh thyme
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt and pepper
4 medium ripe tomatoes (1 pound total) cut into 1/2-inch chunks (or use 2 cups halved cherry tomatoes)
1 tablespoon balsamic vinegar
1/4 cup thinly sliced fresh basil (a chiffonade)


  1. Preheat the oven to 425 degrees.
  2. Place the chopped onions, bell peppers, eggplant, zucchini, garlic, rosemary, thyme, oregano, olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans. Roast for 35-45 minutes, tossing occasionally, until the vegetables are tender and beginning to brown.
  3. Lower the oven to 400 degrees, divide up the tomatoes equally onto the two pans and roast for another 20-30 minutes, until the tomatoes are tender. Scrape all the vegetables and any juices into a serving bowl and toss with 1 tablespoon balsamic vinegar and the fresh basil. Taste and adjust seasoning as needed, and serve warm.
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