Rustic Roasted Ratatouille with Marinara Sauce
This rustic roasted ratatouille combines tender vegetables with rich marinara sauce for a comforting dish full of flavor. Serve it alongside your favorite main or spoon it over rice with crusty bread to soak up the 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.
For the best roasted vegetable ratatouille with marinara sauce, spread the eggplant, zucchini, yellow squash and bell peppers in a single layer without crowding the pans. This helps the vegetables roast and caramelize instead of steaming, giving the ratatouille richer flavour and a better chunky texture.
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.
Nutrition
Serving: 1servingCalories: 130kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 799mgPotassium: 702mgFiber: 5gSugar: 8gVitamin A: 2626IUVitamin C: 72mgCalcium: 47mgIron: 2mg
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