Easy Ratatouille

The recipe is presented without resizing, providing 6 servings. Source: Big Oven.

The classic ratatouille calls for sautéing each vegetable individually then combining them. By roasting all the vegetables together in the oven, you have an authentic ratatouille without the work.


1 each Eggplant 1 inch cubes

1 each Green Zucchini 1 inch cubes

1 each Yellow Zucchini 1 inch cubes

2 each Red Onions halved, cut in eighths

1 each Green Pepper 1 inch cubes

1 each Red Pepper 1 inch cubes

6 each Plum tomatoes chopped coarsely

MARINADE 1/2 cup olive oil 2 tablespoon Dijon mustard 1/4 cup Balsamic or red vinegar 4 cloves Garlic chopped 3 tablespoon Fresh Basil chopped 2 tablespoon Fresh Oregano chopped 1/4 teaspoon Cayenne (optional) 1 pinch Ground pepper as required GARNISH 3 tablespoon Parsley chopped

Preparation: 1. Place all vegetables in a large bowl. 2. Combine marinade ingredients in separate bowl and whisk together. Pour marinade over vegetables tossing vegetables well. 3. Place in roasting pan and roast at 425F for 45 minutes to 1 hour or until vegetables are browned and tender. Toss everything together to combine flavours. 4. Sprinkle with parsley before serving. 5. Enjoy!