90 minutes
A vibrant dish of roasted summer vegetables topped with goat cheese and olives, perfect for a wholesome meal.
Onion, thinly sliced
0 oz
Zucchini, thinly sliced
0 oz
Eggplant, cubed
0 oz
Bell Pepper, sliced
0 oz
0 oz
Goat Cheese, crumbled
0 oz
Olives, torn
0 oz
0.25 fluid ounces
Thyme, divided
0 oz
Rosemary, divided
0 oz
Garlic, minced
cloves
Sea Salt, divided
0 oz
Lemon Juice, freshly squeezed
0.25 fluid ounces
Basil, sliced
0 oz
1. Prepare and Roast Onions and Zucchini
Preheat the oven to 425 degrees. Toss the thinly sliced onion and zucchini with olive oil, half of the thyme and rosemary, half the minced garlic, and a sprinkle of sea salt. Spread onto a 13-by-17-inch sheet pan.
2. Prepare and Roast Eggplant and Red Bell Peppers
Using the same bowl, toss the cubed eggplant and sliced red bell peppers with olive oil and the remaining herbs, garlic, and a bit more salt. Spread onto a second rimmed baking sheet.
3. Add Cherry Tomatoes and Continue Roasting
After 40 minutes of roasting and stirring the vegetables occasionally, add cherry tomatoes to the sheet with eggplant and peppers. Roast for an additional 20 to 25 minutes until the tomatoes burst.
4. Combine Vegetables and Add Goat Cheese and Olives
Combine the roasted zucchini and onions with the eggplant, peppers, and tomatoes on one sheet pan. Drizzle with olive oil, and sprinkle crumbled goat cheese and torn olives over the vegetables. Return to the oven for 5 to 10 minutes.
5. Serve the Ratatouille
Transfer the ratatouille to a platter, drizzle with olive oil, squeeze fresh lemon juice, and sprinkle with sliced basil leaves. Serve hot or warm with extra lemon wedges on the side.
Try to source the freshest vegetables you can find. Aim for firm eggplants, vibrant bell peppers, tender zucchini, and ripe tomatoes — the quality of your produce makes a significant difference in flavor.
Arrange the vegetables in a single layer on the sheet pan, ensuring they have ample space to roast rather than steam. Overcrowding can lead to uneven cooking and sogginess.
Cut the vegetables into similar sizes to ensure they cook evenly. This will help prevent some vegetables from becoming mushy while others are undercooked.
Roasting at a higher temperature (around 425°F/220°C) encourages the Maillard reaction, which caramelizes the vegetables and enhances their natural sweetness.
Just before serving, zest a lemon over the finished dish or squeeze a bit of fresh lemon juice. This will add brightness and balance to the richness of the goat cheese and roasted vegetables.
Comments (0)