Europe Vegetarian Recipes

Classic Ratatouille -Mediterranean Roasted Vegetable Ratatouille Recipe

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Vegetarian – Europe

Mediterranean Roasted Vegetable Ratatouille Recipe

Introduction: Mediterranean Roasted Vegetable Ratatouille is a delightful and healthy dish that showcases the vibrant flavors of the Mediterranean region. This recipe combines the richness of roasted eggplant, zucchini, bell peppers, and tomatoes, all seasoned with aromatic Mediterranean herbs. The resulting dish is not only visually appealing but also bursts with layers of taste and textures. Serve it over a bed of fluffy couscous or with crusty bread for a complete and satisfying meal.

Cooking Tips:

  1. Choosing Vegetables: Opt for fresh and firm eggplant, zucchini, bell peppers, and tomatoes for the best results.
  2. Uniform Slicing: Aim for uniform slicing of the vegetables to ensure even cooking.
  3. Herb Selection: Mediterranean herbs like thyme, rosemary, and oregano work wonderfully in this dish.
  4. Roasting Time: Keep an eye on the roasting vegetables to prevent overcooking. They should be tender but not mushy.
  5. Couscous Fluffing: If using couscous, fluff it with a fork after cooking to achieve a light and fluffy texture.
  6. Customization: Feel free to add other Mediterranean ingredients like olives or capers for extra flavor.

Cooking Time: Approximately 1 hour 15 minutes


  • 1 large eggplant, cut into 1-inch cubes
  • 2 zucchinis, sliced into rounds
  • 2 bell peppers (red, yellow, or orange), cut into strips
  • 4 ripe tomatoes, chopped
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Fresh basil leaves, for garnish
  • Cooked couscous or crusty bread, for serving


  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Vegetables:
    • In a large mixing bowl, combine the eggplant, zucchini, bell peppers, red onion, and garlic.
    • Drizzle the olive oil over the vegetables and toss to coat them evenly.
  3. Season and Roast:
    • Sprinkle the dried thyme, rosemary, oregano, salt, pepper, and red pepper flakes over the vegetables. Toss again to ensure even distribution of the herbs and spices.
    • Spread the seasoned vegetables in a single layer on a baking sheet or in a roasting pan.
  4. Roasting:
    • Place the baking sheet or roasting pan in the preheated oven and roast for about 40-45 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables once or twice during roasting to ensure even cooking.
  5. Combine with Tomatoes:
    • Remove the roasting pan from the oven and add the chopped tomatoes to the roasted vegetables. Gently mix to combine.
  6. Final Roast:
    • Return the pan to the oven and roast for an additional 15-20 minutes, allowing the flavors to meld together.
  7. Serve:
    • Once the vegetables are well roasted and tender, remove from the oven.
    • Serve the Mediterranean Roasted Vegetable Ratatouille over cooked couscous or with slices of crusty bread.
    • Garnish with fresh basil leaves for a burst of color and freshness.

Enjoy your delicious Mediterranean Roasted Vegetable Ratatouille!

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