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  • Writer's pictureMoriya Bodie Treussard

Roasted Ratatouille

Updated: Feb 2, 2021

Who doesn't love a sheet pan creation? This roasted ratatouille recipe (try saying that 10 times fast) is adapted from Alexandra Stafford and makes a fab side dish, pasta topping, bruschetta blanket, or a midnight snack. I make it when the eggplants and zucchini are plentiful and the tomatoes are ripest. I roast up giant batches and freeze small containers to have on hand if I need to whip up some crostini for a quick app, or as a base for some grilled salmon. This tangy, sweet veggie treat is a consummate crown pleaser.

I start with the best possible veggies I can get my hands on. At the end of August in Southern California the farmers markets are full of amazing tomatoes, eggplants, peppers and zucchini. I make a batch of ratatouille about once a week at the end of the summer.

I chop the eggplant, zucchini, onions and peppers in to roughly the same size pieces to ensure even cooking. Below is a double (maybe triple) batch. I roasted it in my largest roasting pan, generally reserved for Thanksgiving turkey, but does double duty as ratatouille vessel.

I want the tomatoes to hold their shape so I add them about 30 minutes in to the cooking process. I use a combo of heirloom, grape, cherry tomatoes. Whatever looks good! Don't forget to season each layer with salt and a little extra glug of olive oil!

You can serve it any way you like, but I especially love it on deeply toasted, garlic rubbed, oil drenched sourdough bread.


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