Looking for an easy beautiful flavorful side dish to make? Oven roasted ratatouille is the answer! This has become a regular menu item at our house. First it is easy to make. It’s inexpensive. You can batch cook it. It doesn’t take a lot of time. It’s super versatile. It is beautiful to look at at. Most important of all it tastes amazing and it’s oil free!
Choose the vegetables you love the most. We like zucchini, yellow squash, sweet bell peppers, onion, mushrooms and eggplant. The flavor is delicious the day it’s made but it just keeps getting better as it sits in the fridge. What about seasonings? I like to keep it natural so I have flexibility in the flavor profile depending on how I use it in the coming days. I might want it to be in a Mexican dish one meal, Asian another time or perhaps Italian. Plus it has so much flavor all on it’s own.
Hubby Tom says it gets sweeter and more delicious a couple days after it has been cooked. I love it everyday! I learned how to make this from my friend and mentor Chef AJ. We store it in our glass Snapware containers.
If you want to make a smaller batch in your Breville Smart Oven Air – use the bake cycle at 425 degrees. The OXO jelly roll pan fits perfectly in the Breville. I use it all the time for baking potatoes and oven roasting winter squash. What did I do before I owned this oven? The full size pan is perfect for larger ovens.
Since I had the oven going and had room a small pan of sweet mini peppers were also roasted. I have a blog post all about Sweet Mini Peppers– check it out. for more information.
We made a video to show you just how easy this recipe is to make. I hope you will try it and love it as much as we do.
One of my favorite ways to eat ratatouille is to take some and add it to my Big Beautiful Chopped Salad for lunch. It adds beautiful color as well as amazing flavor. Look at how those blueberries popped in natural light!
Top off a bowl of steamed greens and brown rice with a hefty portion of Oven Roasted Ratatouille for a very special Nourish Bowl that is bursting with flavor and color.
The only sauce or dressing you need is a splash of California Balsamic Flavored Vinegar!
This is so delicious with the California Teriyaki Balsamic vinegar. Yummy!
This has become one of my favorite ways to eat a Big Beautiful Chopped Salad lately. I add a generous serving of Oven Roasted Ratatouille to my bed of chopped salad ingredients as well as corn and brown rice. I keep the ratatouille, corn and rice in a container separate from the salad until lunch time. Then I heat up those additional ingredients in the microwave before tossing them in my salad.
A little Jalapeno powder and ground cumin sprinkled over the salad and mixed in gives it a good Mexican flavor. The juice of one lime and some Blazin Habanero balsamic vinegar from California Balsamic is all I need for a dressing. If the Blazin Habanero is too much heat for you, use the Sweet Heat as it has just a tiny touch of heat and plenty of sweet! This is an amazing salad!
Oven Roasted Ratatouille – Oil Free
- eggplant – cubed
- zucchini – sliced
- yellow squash – sliced
- red or sweet onion – cut into chunks
- bell peppers – cut into pieces about 1 inch
- mushrooms – sliced
- Use the vegetables you like – you can make as much or as little as you want.
- Preheat the oven to 425 degrees. Line rimmed baking sheets with parchment paper or silicone baking mats.
- Wash, rinse and pat dry the vegetables. Cut them into about the same size pieces so they will cook evenly.
- Roast for 30 – 45 minutes. The time will vary depending on your oven, how full the baking sheets are and the moisture content of the vegetables. When cooked to your desire – remove from oven. When cool enough to handle, put the roasted vegetables in containers and store in the refrigerator.
- I like to make my ratatouille without any additional seasoning so I have the freedom to flavor it different ways in the days ahead. I can flavor it Italian, Mexican or Asian and enjoy all the different flavor profiles instead of being locked into one.
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We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood bowl to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl order when