Ratatouille is a vegetable stew from the south of France, traditionally made by slow cooking on the stove, but once you’ve tried it roasted like the way I did to make my “Oven Roasted Ratatouille” you’ll never go back to the old method. Roasting the vegetables in the oven intensifies the flavors, colors are preserved and the vegetables remain juicy and succulent.
Use of ingredients for this recipe
I used classic ratatouille vegetables, like zucchini, eggplant, bell peppers and onions, and infused the rich tomato sauce with springs of thyme, oregano and bay leaves. It is a feast for the eyes before you have even tasted a mouthful and it will become a favorite dish of your family, I promise!
As a main course I like to serve my ratatouille with saffron couscous, but it can also be served with either salad or crusty bread.
For the Vegetables:
- 2 medium red onions, cut into thick slices
- one red, one green and one yellow bell peppers, cut in to 2cm pieces
- 1 big zucchini, halved lengthways then sliced in thick pieces
- 1 big eggplant, cut in to 2cm cubes
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
For the Tomato Sauce:
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 2 x 400 g cans of organic chopped tomatoes
- 3 small bay leaves
- small pinch of crushed red pepper flakes, optional
- Pinch of dried oregano
- Pinch of dried Thyme
- Pinch of brown sugar
- Salt and freshly ground black pepper to taste
- Preheat the oven to 190 degrees Celsius.
- Put the vegetables into a large roasting dish, add the olive oil and sprinkle salt and pepper. Toss well to combine and coat all the vegetables. Roast for 1 hour or until the vegetables are tender and reduced in size and beginning to brown. Don’t forget to stir the vegetables couple of times during the roasting process.
- While the vegetables are in the oven, make the tomato sauce. On a medium-low heat, begin with heating the oil in a large skillet. Add the garlic and cook for about a minute, stirring occasionally to avoid browning. Add the tomatoes with the juice, the bay leaves, oregano and thyme. Cook on the low heat for about 45 minutes, stirring the sauce and crushing the tomatoes with a fork. The sauce is ready when is thick and reduced. Season with salt and pepper and add the sugar. Let it simmer for another minute and remove from the heat.
- At this stage the vegetables should also be ready, add the vegetables to the tomato sauce, mix well. Return to the oven and cook for another 10 minutes.
- Serve the Ratatouille warm over saffron couscous or serve it with salad or crusty bread.