Oven Roasted Ratatouille

Oven Roasted Ratatouille My mum has been making ratatouille for as long as I can remember. It was a side I regularly requested in my teenage years. I love its versatility and it stores really well for up to 5 days in the refrigerator and also freezes nicely so make a big batch and then enjoy for meals to come!

The richness of ratatouille makes it a great vegetarian meal with quinoa and is excellent as a side to lamb, eggs, fish and chicken. It’s an incredibly forgiving dish so don’t worry about exact quantities and I often mix and match the herbs with each batch (oregano, thyme, marjoram, basil, bay leaf all work well).

Here is the recipe of a batch I made over the weekend. I made it for lunch with quinoa and heaps of fresh torn basil and am reheating it again today to serve with scrambled eggs and shaved parmesan.


  • I large can (28 ounce) chopped tomatoes with basil
  • 1 large onion diced
  • 6 cloves of garlic, peeled and smashed
  • 1 large Portobello mushroom, diced
  • 1 yellow bell pepper, diced
  • 1 large eggplant, diced
  • 2 large zucchini, diced
  • 2 bay leaves
  • Bunch of fresh thyme
  • Bunch fresh basil
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Salt and cracked pepper


Preheat oven to 280F.

In a medium / large dutch oven sweat the onions in the olive oil until translucent. Add in the smashed garlic cloves, mushrooms and pepper and cook until softened. Add the tomatoes, eggplant, zucchini, bay leaves, thyme and bring to the boil. Once bubbling remove from heat, add in the thyme, vinegar and some salt and pepper and  stir through then cover and place in the oven for about 1 hour, until vegetables are soft and tender.

Remove thyme sprigs and bay leaves, stir in freshly shredded basil and add in extra salt and pepper to taste.


One thought on “Oven Roasted Ratatouille

  1. Pingback: Zucchini & Arugula Cashew Pesto With Ancient Grain Pasta | A Love of Food & Fitness

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