Roasted Ratatouille

Preparation time
10 mins
Cooking time
40 mins
6 people
Meal course
Vegetarian Main Course
Posted by
Posted on
2 whole
1 whole
Roasted Ratatouille


Easy to prepare, healthy and hearty, roasted ratatouille delivers surprisingly simple vegetarian fare that can be served as a main course or as a side dish. Classic ratatouille is a savory vegetable stew from the Mediterranean region made with plenty of herbs, garlic, and onions that form the flavorful foundation for fresh zucchini, red pepper, eggplant and tomatoes. In this variation, the vegetables are roasted which concentrates their flavors and brings out their natural sweetness. The roasting process tames the acid from the tomatoes, which is perfect for people who suffer from acid reflux or GERD. They can indulge in this wholesome vegetable dish without consequences.


  1. Prepare the following ingredients:

    1 medium red or yellow onion

    1 medium organic red pepper, rinsed

    2 medium organic zucchinis, rinsed

    1 medium eggplant, rinsed

    12-15 garlic cloves, peeled

    20 organic cherry tomatoes, rinsed

    Olive oil spray

    1/2 tsp. sea salt

    1/4 tsp. ground black pepper

    2 tsp. herbs de Provence

  2. Set oven temperature to 400 degrees. Coat a large baking pan with olive oil spray.
  3. Dice the onion, red pepper, zucchini, and eggplant into 1 1/2 inch size pieces scattering them on the baking dish as ready. Scatter the garlic and tomatoes. Lightly coat the vegetables with olive oil spray and season with salt, pepper, and herbs de Provence. Stir the vegetables to distribute the seasonings.
  4. Roast for 15 minutes, flip with a spatula and repeat every 10 minutes until well browned.