easy roasted ratatouille
This is my simple, cheap, and easy version of ratatouille. I wanted to try it and found many recipes loaded with odd creamy ingredients and so many flavors you wouldn’t be able to taste anything. Mine may not be “classic” but it’s good. Sometimes I use it as a main dish, others as a side, and sometimes I stuff it inside a pita.
Blue Ribbon Recipe
Ratatouille is a French dish of stewed vegetables like eggplant, tomato, onion, and zucchini. This oven-roasted version is not traditional, but it's tasty. The vegetables are sliced and layered in a baking dish. Seasoning is key, and we opted for Italian seasoning and an all-purpose seasoning that still lets the fresh vegetables shine. Once roasted, it's topped with sweet and tangy marinara sauce and creamy mozzarella cheese. Serve this roasted ratatouille as a main dish or side dish.
Ingredients
- 1 large eggplant
- - salt
- 2 medium zucchini
- 1 small onion
- 6 - Roma tomatoes
- 2 tablespoons olive oil
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- favorite herbs and spices, to taste
How To Make easy roasted ratatouille
-
Step 1Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 hours. This will remove most of the bitterness eggplant can have along with the juices, so it won’t be a mushy mess after cooking. Don’t worry, the salt will be rinsed off. -
Step 2Cut the zucchini and onion into slices also around 1/3 inch thick. Set aside.
-
Step 3Heat a pot of water to boiling. Add the Roma tomatoes and blanch for about a minute. Remove and drop them in ice water. They should now peel easily.
-
Step 4Remove peels. Slice tomatoes in half lengthwise and gently squeeze out the watery seeds.
-
Step 5Cut the remaining tomato into bite-size squares. I cut each half into a quarter.
-
Step 6After 1-2 hours, some brown liquid should be under the colander. Dump the liquid and give the eggplant slices a quick rinse in cold water to remove any remaining salt. Preheat the oven to 350 degrees F.
-
Step 7Shake or pat dry.
-
Step 8In a large baking dish, alternate the eggplant, zucchini, tomato, and onion in rows. Drizzle with olive oil. Sprinkle with your favorite herbs and spices.
-
Step 9Bake for 30 minutes.
-
Step 10Top with a bit of marinara and mozzarella cheese. Put back into the oven to melt the cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
