Roasted Ratatouille

This roasted ratatouille was super easy to throw together, uses up leftover veggies, and makes a terrific side dish or pasta topper. I was recently in Idaho, and my sister sent me home with a few homegrown Italian eggplants and lots of Roma tomatoes from her garden. I decided to make crispy eggplant parmesan with two of the eggplants but wanted to make this roasted ratatouille with the remaining one. I love that these veggies were ready to eat within 30 minutes and they tasted fantastic. This easy roasted ratatouille recipe paired nicely with Duchess potatoes and a roasted chicken.

Roasted Ratatouille

Ingredients:

• 1 Italian eggplant, cut into bite-sized pieces
• ½ orange bell pepper, cut into bite-sized pieces
• ¼ red bell pepper, cut into bite-sized pieces
• ½ zucchini, cut into bite-sized pieces
• ½ yellow squash, cut into bite-sized pieces
• ¼ red onion, cut into bite-sized pieces
• 5 cloves of garlic, skin left on
• 2 tbsp olive oil
• Pinch of crushed red pepper flakes, to taste
• ¼-½ tsp herbs de Provence, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 cup cherry tomatoes
• 1 tbsp fresh parsley, chopped

How to Make Roasted Ratatouille:

Preheat the oven to 400 degrees.

Place the chopped eggplant, bell peppers, red onion, zucchini, and yellow squash on the baking sheet along with the whole cloves of garlic still in their skin.

Drizzle the olive oil over the veggies, then season with crushed red pepper flakes, herbs de Provence, sea salt, and freshly cracked pepper to taste. Toss to coat evenly.

Roast for 15 minutes, tossing halfway through.

Add the tomatoes and continue roasting for 5-7 minutes, or until the veggies are tender and the tomatoes are about to burst.

Remove the whole garlic cloves from the baking sheet and set them aside to cool for a couple of minutes.

Remove the garlic skins, chop, and add back to the veggies. Sprinkle the parsley on top.

Serve this roasted ratatouille as a side dish or on top of your favorite pasta, eggs, or polenta. Enjoy.