Roasted Ratatouille

I love ratatouille roasted in the oven. It is so easy to just throw all the vegetables together on a baking sheet. Just make sure to place the vegetables are on a single layer in the roasting pan to ensure roasting and prevent steaming. I think its wonderful how you can put so many different vegetables together and make one beautiful dish. All the flavors compliment each other so nicely. I like to make this dish when I want to eat healthy. I served my ratatouille with a wonderful panko crusted chicken strip that I will share latter this week.

Roasted Ratatouille


1 large eggplant, diced
2 yellow squash, diced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
2 zucchini squash, diced
1/2 red onion, diced
2 cloves garlic, minced
2-3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon dried Italian herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)


Preheat oven to 400 degrees. Combine vegetables, olive oil, salt, and herbs in a large bowl. Mix well.

Place vegetables in a single layer on a large sheet pan. Roast vegetables until browned, about 20-30 minutes at 400 degrees.