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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.

Author: Tami Kramer Nutmeg Notebook

Ingredients

  • eggplant – cubed
  • zucchini – sliced
  • yellow squash – sliced
  • red or sweet onion – cut into chunks
  • bell peppers – cut into pieces about 1 inch
  • mushrooms – sliced

Instructions

  • 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.