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Easy Roasted Ratatouille - A Rustic, Flavor-Packed Vegetable Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium eggplant
  • 2 medium zucchini (or 1 zucchini and 1 yellow squash)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium red onion
  • 2 cups cherry or grape tomatoes (or 2 large tomatoes, chopped)
  • 4 cloves garlic
  • 3–4 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 tablespoon balsamic vinegar (optional but recommended)
  • Fresh basil or parsley, for garnish
  • Crushed red pepper flakes (optional)

Method
 

  1. Heat the oven: Set to 425°F (220°C). Line one or two large sheet pans with parchment for easy cleanup.
  2. Prep the vegetables: Cut the eggplant, zucchini, and peppers into 1-inch chunks. Slice the red onion into thick wedges. Leave cherry tomatoes whole (or chop larger tomatoes into chunks). Keep pieces roughly similar in size.
  3. Salt the eggplant (optional but helpful): Toss eggplant with a pinch of salt and let sit for 10–15 minutes. Pat dry. This reduces bitterness and helps it brown.
  4. Toss with seasoning: On the sheet pan, combine all vegetables with olive oil, salt, pepper, oregano, thyme, and minced garlic. Add red pepper flakes if you like heat. Spread in a single, uncrowded layer.
  5. Roast: Bake for 25 minutes. Stir, then roast another 10–15 minutes until edges are caramelized and vegetables are tender.
  6. Finish with acidity: Drizzle with balsamic vinegar while hot and toss. Taste and adjust salt and pepper.
  7. Garnish and serve: Top with torn basil or chopped parsley. Serve warm or at room temperature.