Roasted Ratatouille = The Best Ratatouille
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Last Friday, before heading out to see friends for a long weekend, I made the roasted ratatouille from my friend Gena Hamshaw’s Food52 Vegan. I chopped up every pepper, onion, eggplant, tomato, and zucchini I could find, threw them into my largest roasting pan, tossed them with olive oil, white balsamic vinegar, fresh thyme, and salt, and cooked them till they released their juices and melted into a stewy mix.
That evening, I tossed the ratatouille, as Gena suggests, with pasta, then packed up what remained for the road. My friends and I ate the ratatouille all weekend, cold straight from the fridge for lunch, spread over grilled bread before dinner.
What I love about this ratatouille’s flavor is the subtle bite lent by the balsamic vinegar, which evokes eggplant caponata though the sharpness here is more mellow. It is irresistible.
What I also love about this roasted ratatouille is how unfussy and forgiving it is. In the notes, Gena writes: “Traditional ratatouille can be a little high maintenance: It simmers on the stovetop for an hour or longer and often requires adding specific vegetables at specific times.” With roasting, on the other hand, all of the vegetables and seasonings enter the pan at once.
With the exception of a quick stir halfway through cooking, the process is hands off—there’s no sautéing, no (vigilant) monitoring, no staggering the entry of the vegetables. When the vegetables release their juices, and when those juices then reduce down into a thick, stewy mix, it’s done.
How to Make Roasted Ratatouille
Here’s what you do: Gather all of your ratatouille vegetables: tomatoes, eggplant, peppers, onions, summer squash, and garlic.
Roughly chop everything. As you chop, pile the vegetables into your largest roasting pan, seasoning each layer of vegetables with salt.
Pour olive oil and vinegar over top. Crack pepper over top.
If your pan looks like this, don’t worry! (And don’t stir either.)
Transfer pan to the oven and roast at 400ºF for 45 minutes. At this point, when the vegetables have released some of their juices and have shrunk down considerably, you can remove the pan, and carefully give it all a stir.
Return the pan to the oven and continue to cook for 2 hours (or more or less), stirring halfway, until the vegetables become completely stewy, almost jammy in texture.
Spread your ratatouille over toast, toss with pasta, use as a layer in a summer lasagna, or simply eat with a spoon. Ratatouille freezes beautifully, too, so don’t be afraid to pack it into quart containers, and stash it away for a future use.
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PrintRoasted Ratatouille = The Best Ratatouille
- Total Time: Varies: 1 to 3 hours
- Yield: Varies: 1 to 3 quarts
Description
This is adapted from Food52 Vegan by Gena Hamshaw.
Use this recipe as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I’ve used all sorts of peppers, tomatoes, eggplant, etc.
Also, I often make a quadruple (or more!) recipe, so don’t be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. When my roasting pan is completely loaded, I use 1 cup olive oil and 1/2 cup white balsamic vinegar (or 1/2 cup olive oil and 1/4 cup vinegar), and I cook the vegetables for 3 hours.
Also, I often omit the thyme altogether: I simply season each layer of vegetables with salt as I add them to the pan. Then once all of the vegetables are in, I pour over the olive oil and white balsamic vinegar. After 1 hour, I stir it; then I stir it again every hour after that until it has roasted for 3 hours total.
Ingredients
For the roasted ratatouille:
- 12 ounces eggplant, (about 1), chopped into 1-inch pieces, see notes above re quantities
- 1 1/4 pounds tomatoes, chopped into 1-inch pieces
- 12 ounces zucchini (about 2), chopped into 1-inch pieces
- 2 red bell (or other) peppers, seeded and coarsely chopped
- 1 yellow or white onion, chopped
- 1 shallot, thinly sliced
- 4 cloves garlic, minced
- 1/4 to 1/2 cups olive oil, see notes above
- 2 to 4 tablespoons white balsamic vinegar
- 2 teaspoons chopped fresh thyme, optional
- 1 teaspoon kosher salt plus more to taste
- Freshly cracked pepper to taste
For the pasta:
- dried pasta
- roasted ratatouille
- freshly grated parmesan
- basil
Instructions
- Preheat the oven to 400° F.
- In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
- In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you’ve seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
- Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you’ve increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
- To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.
- Prep Time: 20 minutes
- Cook Time: 1 to 2 hours (or more)
- Category: Vegetable
- Method: Roasted
- Cuisine: French
This post may contain affiliate links. Please read my disclosure policy.
261 Comments on “Roasted Ratatouille = The Best Ratatouille”
Do you have a recommended white balsamic vinegar that you like?
I do! It’s Colavita white balsamic vinegar. I’ve really only seen two varieties in my store: Alessi (sp?) and Colavita, and I prefer Colavita, and it’s actually less expensive and comes in a larger bottle. This is it, though I don’t think Amazon has the best price for it: https://www.amazon.com/Colavita-White-Balsamic-Vinegar-Ounce/dp/B072F3NNX5/ref=sr_1_1?ie=UTF8&qid=1504659575&sr=8-1-spons&keywords=colavita+white+balsamic+vinegar&psc=1
Just made this and it is delicious! Thanks so much!
So happy to hear this!
Roy Andries de Groot’s recipe in the legendary Feasts For All Seasons calls for just a bit of whole coriander seeds, freshly ground. The lightly floral, citrussy aroma is beautiful in ratatouille.
That sounds amazing, Nancy!
Do you think any of the below could be added in:
1) turnip (I have exactly one)
2) green beans
3) hot peppers – I think they are habaneros
4) carrots
The CSA stuff sometimes seems rather random…I would never cook with habaneros, as we aren’t good at spicy foods, but I was hoping roasting this way might mellow them…what do you think? Thanks.
Hi Debby,
All good questions, and you are so right re the randomness of CSA produce. I’m afraid I don’t think roasting the habaneros will mellow their heat enough — I’ve tried with other hot peppers. That said, if you are making a large batch of the ratatouille, one or two peppers may be fine.
I don’t think green beans are the right fit, but this is my favorite, simple green bean recipe: https://food52.com/recipes/37765-michel-richard-s-glazed-and-glistening-haricots-verts
I’m not sure carrots and turnips are quite right either … I’m sorry! For turnips, I love pickling them! They make such a great little snack when you need a little bite before dinner: https://alexandracooks.com/2015/07/21/csa-week-56-fried-greens-meatlessballs-more/
Now that I think of it, carrots might be fine in the ratatouille, because I use them when I make this roasted tomato and bread soup: https://alexandracooks.com/2014/08/27/roasted-tomato-and-bread-soup/
Good luck! CSA veg can be a challenge but they’re so good. Let me know if I can help a bit more.
This has been a great recipe for me. Thanks Alexandra!
It’s a great make-ahead option for a crowd (especially if you’ve got a vegetarian or two). I’ve brought it along to serve at lunch with crackers and I’m delivering it to a friend who just had a baby.
So happy to hear this, Katie!! And what a nice friend you are … I craved healthy food after each of babies were born. This is such a nice idea.
Just made this and it’s delicious. My husband and I were taking tastes right out of the pan. One question: can I freeze the leftovers or will it all get too ‘mushy’? Thanks.
Definitely freeze it! It freezes beautifully. So glad you liked this one.
I made a quiche with the leftover ratatouille. It’s the best quiche ever!
LOVE THIS IDEA SO MUCH!! Can’t wait to try it.
Which ratio of ratatouille to pasta would you recommend – or how many servings does the amount given above roughly make? Planning on making this for dinner tonight 🙂
I made this without the peppers (I don’t care for roasted peppers) and it is by far the most amazing ratatouille I’ve ever made… and so much easier! Thank you!
So happy to hear this, Andra!! I just made an enormous batch, and I swear I could live on it 🙂
Roasted Ratatouille is so delicious!!!! I have made it a few times now and every time it is fantastic…..plus your house smells so yummy while those veggies do their thing in the oven. Oh and did I say how easy it is???? Hands down a favourite for years to come.
yay! So happy to hear this, Deb! And so true: for the smell alone, it’s worth making 🙂
OMG. I made the ratatouille yesterday and spread it on thick grilled slices of rosemary/garlic bread for dinner. Later I sneaked into the refrigerator to grab a couple of forkfuls for a night time snack. Delicious hot or cold. Tonight I’m mixing the leftovers with pasta. This weekend I’m going to try the curried corn soup.
Yay! So happy to hear this Marilee! I think this is my favorite summer recipe.
Can’t get enough of this recipe. It’s delicious hot, warm and cold. Keep making it to have in the freezer but it never makes it that far. Everyone who tastes it asks for the recipe.
I didn’t have shallots so I used figs instead, and I think it worked. This was so satisfying and delicious! And just the right amount of chopping.
Wow, amazing! Love this idea 🙂
Popped this in the oven Sunday afternoon. Doubled quantities and it took an hour and a half. So delicious! Wish I had made more! House smelled good, too!
So happy to hear this, Lori! I love this one so, so much 🙂 🙂
I’m looking to have a “Little French Valentine” party for my girlfriends, and I think this might be a good place to start! I had a French Valentine for them last year, and I might again! I could see this as a first course, or mini plate, too! Ina Garten plates her ratatouille on some polenta.
Does it freeze well?
Reminds me a bit of the Greek Tourlou, which I love, which also usually includes potatoes and of course oregano. Would love to see your favorite recipe for that, too, Alexandra- if you have one!
This is so fun, Nancy! This freezes very well … it’s one of my favorites 🙂 🙂 🙂 Have a wonderful time with your friends.
I have been making ratatouille for years, trying different iterations. This is the best yet. It is simply superlative. I used beautiful fresh produce from
a local farm, so I’m sure that added to its excellence. But I have a feeling it would still be terrific with subpar supermarket veggies.
Wonderful to hear this, Lauren! This is one of my favorites, too 💕💕💕💕
This is so delicious! Thanks for a great recipe. I can’t even imagine how it could be any better tomorrow.
So great to hear this 🙂 🙂 🙂
This was so yummy! I probably did 1.5x the recipe and cooked for about 1.5 hours. I couldn’t believe how rich it tasted being that it’s just vegetables and olive oil! Definitely a luxurious meal with minimum effort! My kind of meal! Thank you!
So wonderful to hear this, Brianna! It’s one of my favorites. I am making an enormous batch tonight as well.
I made this twice last week because we had my MIL visiting. We ate both batches! We ate it for lunch one day, and she asked for the leftovers at dinner that night. It is sooo good, and so easy. Foolproof. Glad to see it resurfacing on blog today.
Wonderful to hear this, Lori! It is one of my favorites. Thanks for writing 🙂
This is one of my favorites! I just made it for the third time this summer!
Oh yay! Hi Jenny 👋🏾👋🏾👋🏾👋🏾👋🏾 So nice to hear this.
Liberating! Freeing my excellent August produce to shine at its (their) peak. I love how casual you allowed in your technique. Thanks Ali!
Thanks, Louise! So nice to hear this!
Nothing says late summer like ratatouille, and this is the least labor-intensive version I’ve encountered. Perfect for people like me who overbuy at the farmers market because late summer vegetables are irresistible and everything looks so good. I made it pretty much as directed ex DPT I added some green beans which were a little too mature to serve on their own, and I always use traditional balsamic—I know you love white balsamic but it lacks the intensity I prefer. Thanks, Ali!
So nice to hear all of this Peg!! Love that you added green beans … I have some tired ones and I wish I had thrown them into my latest batch. Great to hear from you!
This was my most favorite recipe find of last summer. I usually make Ratatouille every summer but this recipe elevated all my prior efforts. I made what my Mother would have called a rain barrel full of it and shared it with family and friends. So tasty. Everyone enjoyed it. Thanks, Ali.
So funny, Jeanne 🙂 🙂 🙂 Every time I make this, I, too, have a rain barrel of ratatouille on hand. Thanks for writing!
Hello Ali, I am so fond of your recipes (and your videos!) I made this with the abundant harvest of zucchini and tomatoes etc. I served it over a steamed sweet potato and popped the rest in the freezer for an easy and healthy meal in the coming weeks. Thanks so much.
Wonderful to hear this, Barbara! And over steamed sweet potato … heaven! Thanks for writing.
This was so good and easy!!! I love that it doesn’t have tons of olive oil like my regular ratatouille requires to soften the eggplant. I think I might cut the white balsamic down from 4 tsp next time, though – it’s a bit tart. Thanks, Ali!! xoxo
So nice to hear this, Heather! I am amazed by how little oil you need for such a large pan of vegetables. And I hear you re the vinegar … I tend to like things on the sharp side.
Which ratio of ratatouille to pasta would you recommend – or how many servings does the amount given above roughly make? Planning on making this for dinner tonight 🙂
Oh and also I had the idea of making a lasagna with it – any recommendations for that? I think I’d use some ricotta as well. Just not sure if the lasagne will hold its shape 🙈
Hi Elisabeth! I honestly don’t measure … I’m sorry. The next time I toss my ratatouille with pasta, I will make some notes and update the recipe. Truly, just add it to taste and use some of the pasta cooking liquid as well in the sauce. Same for lasagna, I would just spread a thin layer over each layer of pasta noodles.
Great results from very little work! Perfect for this time of the year when produce is so abundant. This is a keeper and a recipe I plan on using often throughout end of summer into the Fall. Served as main course with pasta for dinner last night (added some additional water from the pasta pot as suggested below) and remainder will be served tonight as side with veggie burgers.
Oh yay! So nice to hear all of this, Pattie! I love how hands-off this one is, too 😍
this looks divine!
what would you say the ratio of vegetables (by lb) and oil needed? is it use another kind of oil like grapeseed? and is it ok to use dark balsamic?
Hi Coco!
Honestly, I don’t really measure, but most recently, for over 10 lbs of vegetables, I used 1/2 cup oil. You can use other oils. Olive oil will be more flavorful than grapeseed, but use what you have. Dark balsamic is great!
How about the sourdough bread recipe?
Here it is: Simple Sourdough Focaccia
The best ratatouille ever, hands down. So glad I tried it after making the same one for decades and thinking it was as good as it gets (and it was pretty good). Ali’s is perfection.
So nice to hear this, Alyson! Thanks so much for writing 🙂 🙂 🙂
Oh how I’d love to make this. My problem is….my son is allergic to eggplant! Since that is important to this recipe, what would be a good sub along with the other veggies? NancyV
Hi Nancy! I would just omit the eggplant. I have heard from a number of people who don’t like eggplant that simply subbing more zucchini, tomatoes, onions, etc works great.
Today I made this ratatouille recipe for lunch and I served it with polenta with parmesan and butter. It was DELICIOUS!
Wonderful to hear this, Elis!