Tasty Tuesday: Easy, oven-roasted Ratatouille

Yes, I’m still going on about Ratatouille. I can’t tell you how many meals have been graced by delicious ratatouille…. Okay, I’ll admit that my family is getting a little tired of it, but that often happens when I discover some new culinary delight. I make it so often that everyone but me gets just a TINY bit tired of it. I’m going to assume that most of you are not completely weary of fresh veggies in general and ratatouille in particular. This recipe is so easy that it just needs to go in a file somewhere for a sure-win vegetable dish when you need one.

About three weeks ago, my friend Ginger started my Ratatouille journey with a gift of three beautiful eggplant and the suggestion that I check out her favorite recipe for EASY, homemade Ratatouille at BigOven.com. Because I can never just leave a recipe alone, by the time I was done with my new version of Easy Ratatouille, it really was a whole new recipe: Ginger’s Oven-roasted Ratatouille. The one thing I didn’t change at all was how easy this was.

Ginger’s Oven-roasted Ratatouille

In a VERY large bowl, assemble the following vegetables:

  • 2 Eggplant, cut into 1 inch cubes
  • a total of four squash to include zucchini and/or yellow crookneck squash, cut into 1 inch cubes
  • 4 small-medium red onions, cut into quarters
  • 4 bell peppers, to include red, green, and/or yellow, cut into 1 inch pieces
  • 8 roma tomatoes, cut into eighths
  • a dozen whole, peeled garlic cloves
Toss to mix well.
In a separate bowl, whisk together:
  • 2/3 c. olive oil
  • 1/4 c. dijon mustard
  • 1/4 c. Balsamic vinegar
  • 1/4 c. red wine vinegar
  • 1/2 c. coarsely chopped fresh basil leaves
  • 1/4 c. coarsely chopped fresh oregano leaves
  • 1/2 t. cayenne pepper
  • 1/4 c. coarsely chopped fresh thyme
Oven Ratatouille before baking
Preheat oven to 400°. Pour marinade over the vegetables and toss thoroughly to coat everything. I divided the vegetables between two roaster pans because this makes a HUGE amount of Ratatouille.
Roast at 400° for 1 hour or until the veggies start turning golden brown. An amazing aroma should start filling your house about halfway through the roasting. Stir the veggies occasionally so that all the flavors get mixed together.
Oven Ratatouille after baking
Take the Ratatouille out of the oven and toss a liberal handful of fresh chopped parsley over the top.
Fresh Parsley garnishes oven-roasted ratatouille
I served this flavorful dish with venison roast and gravy. It was sooooo delicious. This meal just begs for a loaf of crusty rye bread from Stick Boy Bread Company. (And here’s a hint: if you have leftover bread, you’ll really be set for using up all these leftovers to make a whole dinner!)
Oven Ratatouille with venison roast and gravy
Best of all, because I made such a huge batch of ratatouille, I had lots of leftovers. I’ll be writing about some leftover ratatouille ideas in the next couple of days so be sure to check back!
Barb  

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Comments

  1. That looks sooooo good! I’m hungry. Can I have ratatouille for breakfast? I’m gonna be at your door in about 10 minutes. Just pass the leftovers out to me and nobody gets hurt. ;0)

  2. Mmmm…I love ratatouille. I made an easy 10 minute version, which I discuss here: http://theoncominghope.blogspot.com/2011/09/not-your-grandma-recipe-10-minute.html

    It’s been an ultra-delish timesaver!