Rustic Roasted Ratatouille with Marinara Sauce
Tender roasted eggplant, zucchini and colourful bell peppers tossed in a rich garlic herb marinara sauce. A comforting Mediterranean-inspired vegetable dish for cosy fall dinners.
Inspired by the fresh seasonal vegetables that are so plentiful in the Vancouver area, this rustic roasted vegetable ratatouille is a colourful and comforting way to use eggplant, zucchini, yellow squash and bell peppers. The vegetables are roasted until tender and lightly caramelized, then tossed in a rich marinara sauce seasoned with garlic, oregano and thyme. It is an easy, flavourful vegetable side dish that tastes like late summer in every bite.
Rustic Roasted Ratatouille
Roasted vegetables and rich marinara sauce come together in this comforting ratatouille. Simple ingredients, plenty of flavor.
Let the Oven Build the Flavor
Roasting brings out the vegetables’ natural sweetness, while the edges take on a little color. The marinara ties everything together.
An Easy Side for Dinner
Serve alongside roast chicken or fish, or spoon over rice for a vegetable main. Crusty bread is handy for the sauce.
Fresh Ingredients for Rustic Roasted Ratatouille with Marinara Sauce
The secret to delicious rustic roasted ratatouille with marinara sauce starts with fresh, colourful vegetables. Eggplant, zucchini, yellow squash, red and yellow bell peppers, and onions create a wonderful combination of flavours and textures. Cutting the vegetables into evenly sized pieces helps them roast more evenly, developing beautifully caramelized edges while staying tender inside. A little olive oil, salt and pepper brings out their natural sweetness before they’re tossed with rich herb marinara sauce.
Tips for Flavorful Roasted Ratatouille
Check the seasoning. Marinara sauces vary in saltiness, so taste before adding extra salt.
Keep the cuts even. Similar-sized vegetable pieces cook more evenly, so you’re less likely to have firm centers alongside soft pieces.
Watch for browning. A little color around the edges adds flavor. The vegetables should be tender when pierced with a fork.
Real Kitchen Tip: The Secret to Perfectly Roasted Ratatouille
Eggplant and zucchini release quite a bit of moisture as they cook, so give your vegetables plenty of room on the baking sheet. For beautifully caramelized roasted ratatouille, let the vegetables develop golden edges before adding the marinara sauce. Resist the temptation to stir them too often! This keeps the vegetables tender without turning mushy and gives the finished dish a richer, more delicious flavour.
Easy Ways to Change It Up
Make it heartier. Add drained, rinsed chickpeas to the sauce for a more filling vegetable dish.
Add some heat. Stir a pinch of red pepper flakes into the marinara sauce.
Finish with fresh herbs. Scatter torn basil or chopped parsley over the ratatouille just before serving.
Rustic Roasted Ratatouille with Marinara Sauce
Equipment
- Large mixing bowl
- Two large rimmed baking sheets
- Parchment paper
- Sharp chef’s knife
- Large Cutting Board
- Measuring cups and spoons
- Large Dutch oven or deep skillet
- Wooden spoon or silicone spatula
- Large baking dish
- Oven mitts
- Airtight container for storing leftover roasted vegetable ratatouille
Ingredients
Roasted vegetables
- 1 eggplant large and cut into 1½-inch chunks
- 2 zucchini medium and cut into thick half-moons or chunks
- 2 yellow squash medium and cut into thick chunks
- 1 yellow onion large and cut into large pieces
- 1 red bell pepper cut into large pieces
- 1 yellow bell pepper cut into large pieces
- 4 tablespoons olive oil extra virgin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Marinara vegetable sauce
- 2 cups marinara sauce
- 1 cup tomato purée
- ½ cup vegetable broth
- ¼ cup carrot juice
- 2 tablespoons celeriac juice
- 1 tablespoon onion paste
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes optional
- 1 bay leaf
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 1 teaspoon garlic-parsley seasoning optional
Instructions
Prepare the oven and pans.
- Preheat the oven to 425°F or 220°C. Line two large baking sheets with parchment paper.
Season the vegetables.
- Place the eggplant, zucchini, yellow squash, onion and bell peppers in a large bowl. Add the olive oil, sea salt and black pepper. Toss gently until the vegetables are evenly coated.
Roast until browned.
- Spread the vegetables between the prepared baking sheets in a single layer. Avoid crowding them or they will steam instead of roast. Roast for 25 to 35 minutes, turning once, until the eggplant is tender and the vegetables have browned edges. The zucchini and squash should be soft but still hold their chunky shape.
Make the marinara sauce.
- While the vegetables roast, combine the marinara sauce, tomato purée, vegetable broth, carrot juice, celeriac juice, onion paste, garlic, onion powder, garlic powder, oregano, thyme, smoked paprika, basil, red pepper flakes, bay leaf, salt and black pepper in a large Dutch oven or deep skillet.
Simmer the sauce.
- Bring the sauce to a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until it becomes rich and slightly thickened. Remove the bay leaf.
Combine and finish baking.
- Gently fold the roasted vegetables into the marinara sauce. Transfer everything to a large baking dish and bake uncovered at 400°F or 200°C for 10 to 15 minutes. This helps the sauce cling to the vegetables without turning them mushy.
Add the finishing touches.
- Sprinkle with fresh parsley and garlic-parsley seasoning. Taste and add a little more sea salt or black pepper as needed. For darker roasted edges broil the dish for the final 2 to 3 minutes, watching it carefully.
Notes
- Cut vegetables into chunky pieces: Keep the eggplant, zucchini and yellow squash large enough to hold their shape during roasting and mixing.
- Give the vegetables room: Spread across two baking sheets so moisture can escape and the edges brown.
- Toss before adding more oil: Eggplant absorbs olive oil quickly. Mix everything well before deciding whether it needs extra.
- Choose a thick marinara sauce: The roasted vegetables release moisture, so a thicker sauce helps prevent watery ratatouille.
- Balance the tomato flavor: Carrot juice adds gentle sweetness, while celeriac juice contributes an earthy note. Measure both carefully.
- Roast until tender: The eggplant should be soft, with lightly caramelized edges. Zucchini and yellow squash should still hold their shape.
- Fold gently into the sauce: Use a light hand when combining the roasted vegetables and marinara to avoid breaking up the eggplant and squash.
- Taste before adding salt: Marinara sauce, vegetable broth and onion paste may already provide enough seasoning.
- Adjust the heat: Add crushed red pepper flakes for a little warmth, or omit them for a milder dish.
- Rest before serving: Let the roasted ratatouille stand for about 10 minutes so the sauce settles around the vegetables.
- Finish with fresh herbs: Add parsley or basil just before serving to brighten the rich tomato and roasted vegetable flavors.
- Enjoy warm or reheated: Serve as a vegetable side dish or spoon over rice. The flavors often deepen by the next day.