Easy Ratatouille
Submitted by jlc22
Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
55 minEasy ratatouille rewrites the rules of the classic Provencal vegetable stew. Where the traditional method demands sauteing each vegetable separately to keep textures distinct, this version dumps everything onto a single sheet pan with a punchy Dijon-balsamic marinade and lets a hot oven do the work.
The high heat (425 degrees Fahrenheit / 220 degrees Celsius) is the secret. It evaporates surface moisture from eggplant, zucchini, and squash before they have time to turn mushy, leaving caramelized edges that taste deeper than the stovetop version.
The Dijon mustard in the marinade emulsifies the olive oil and balsamic vinegar into a clingy coat that sticks to every cube. As the vegetables roast, the mustard melts away leaving only its tangy depth and herbaceous garlic-basil-oregano notes behind.
Chef Tips
- Cut the vegetables to a uniform 1-inch dice. Mismatched sizes mean some are charred while others are still raw.
- Use a single layer on the pan with space between cubes. Crowded vegetables steam instead of roast, and ratatouille soup is not what you want.
- Salt the eggplant cubes 20 minutes before marinating and pat dry. This pulls out bitter compounds and excess moisture for a meatier texture.
Variations
- Toss in a pint of cherry tomatoes along with the Romas for a sweeter, juicier finish.
- Top with crumbled feta or shaved Parmigiano right after pulling from the oven for a cheese-finished version.
- Pile leftover ratatouille over pasta or polenta, or stuff into a baked chicken breast for a complete meal.
Ingredients
Directions
Place all vegetables in large bowl. Combine marinade ingredients in separate bowl and whisk together.
Pour marinade over vegetables tossing vegetables well.
Place in roasting pan and roast at 425 degrees F(or 220 degrees C) for 45 minutes to 1 hour or until vegetables are browned and tender.
Toss everything together to combine flavours.
Sprinkle with parsley before serving. Serve with a Portuguese Dao or Bairrada wine, Greek red or an Italian Barbera wine.
The classic ratatouille calls for sautéeing each vegetable individually then combining them.
By roasting all the vegetables together in the oven, you have an authentic ratatouille without all the work.
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