Oven Roasted Ratatouille – Oil Free
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.
- 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.