Recipe: Roasted Ratatouille

I know, I know- it’s another pile of vegetables with something white on top. But really! Try it! This one came about because I had a bucket-load of eggplant and squash from my friend’s garden- and what do you make with squash and eggplant??

Why, ratatouille, of course! Only I didn’t want to dig out the mandolin slicer and go to all the labor that Saint Julia requires for a real ratatouille. So I went to my friends at Cook’s Illustrated. Even with my tweaks, it came out excellent, as is typical of their work. I wanted a ratatouille I could pop in the oven and forget about for an hour, then have dinner done. So instead of slicing and layering and baking, as a traditional ratatouille, this one is diced and roasted- and carmel-y and intense, too- due to the roasting. And it is delicious! AND EASY!

Roasted Ratatouille

  • 1 medium eggplant, diced
  • 1 onion, diced
  • 2  summer squash, diced
  • 1 package of brown mushrooms, quartered
  • 5 cloved of garlic, sliced
  • 1 can diced tomatoes, drained- 15 oz.
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon tarragon
  • salt and pepper
  • fresh goat cheese to top
  1. Preheat oven to 400 degrees.
  2. Dice up the whole kit and caboodle, about 1/2″ dice. Toss everything but the goat cheese together in a bowl. Spread in an even layer on a rimmed baking sheet, and roast 60-90 minutes, stirring at the half-way point.
  3. Sprinkle with a dab of goat cheese, and enjoy your vegetables!

8 thoughts on “Recipe: Roasted Ratatouille

  1. Excellent! I was thinking of making ratatouille, but I couldn’t work myself up to it. Chunking everything up works well for me, though. :D I had an eggplant and a shitake that I randomly picked up over the past two shopping trips, and a box of zucc’s from my folks’ that I’ve been working through. I’m prepping tonight and then tossing it in the oven tomorrow. I even have goat cheese! Way to work through my veggies!

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