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Oven-Roasted Ratatouille

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Adjust Servings:
2 medium chopped into cubes eggplant
2 medium sliced Onions
1 large cubed red bell pepper
2 large cubed zucchini
4 chopped roughly Tomatoes
5 cloves minced Garlic
2 springs rosemary
6 springs Thyme
2 tbsp Olive oil
1 tbsp Atlantic salt
1/4 cup roughly chopped Basil
for serving (optional)
poached Egg
4 cups water
1 tbsp vinegar

Nutritional information

Total Fat
Saturated Fat
Dietary Fiber

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Oven-Roasted Ratatouille

  • Gluten Free
  • Vegan
  • Vegeterian
  • 65 minutes
  • Serves 6
  • Easy


  • for serving (optional)



Making a Ratatouille by the book takes a long time, you need to cook every vegetable by its own and them combine it all in a sauce pan to create an almost smooth paste of vegetables that can be a great supplement with rice, mashed potatoes or Polenta.

I hope the French will forgive me on this one but Ratatouille for me is a fast making dish that combines whatever left on the fridge, baked in the oven and served as is or as a side dish. baking the vegetables together has its disadvantages since not every vegetable is getting the accurate cooking time or temperature, eggplants need to get higher temperature than zucchini and tomatoes need a longer cooking time to develop all the sugars and so on.

looking at all the disadvantages, in throwing all the vegetables together i still prefer the baked version since it’s healthier as well as a big time saver and let’s be honest, kids don’t really care if we follow the original recipe.



A nice variation I like to add for this mix vegetable dish is a poached egg (to make it Vegan just remove the egg from the recipe). It add some moist and tie the dish ingredients together as a smooth sauce, just mix it all and enjoy a new Ratatouille experience with mild strong runny egg on top.


Why is Ratatouille working?

There’s nothing like a bowl of vegetables covered with the tomato juices and seasoned with the scent of the herbs. Ratatouille was always a great dish for dinner or a hearty side dish and making it in the oven will really save up all the pan frying each vegetable at a time and having a dish that you work really hard to get it done the old fashioned way.


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1 hour

slicing and baking

Preheat the oven to 200°C/ 390°F
cut and mix all vegetables in a large baking pan, drizzle with olive oil, add salt and mix with your hands. add the rosemary and thyme and place in the oven for about an hour.


remove from oven and serve

take pan out of the oven and let vegetables rest for few minutes, meanwhile prepare the poached eggs. in a small sauce pan heat water into a gentle simmer, add vinegar , mix water to create small whirlpool and crack the egg helping the white cover the yolk.
place the vegetables in a plate add olive oil and basil and place egg on top.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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