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How to make it

  • Line a large sheet pan with foil.
  • Preheat oven to 450 degrees while you prep the veggies.
  • Toss the eggplants, zucchini, yellow squash in a scant amount of oil, you don't want them drenched.
  • Put on sheet pan, don't crowd and sprinkle with sea salt and ground black pepper.
  • Trim the end of the garlic bulb and rub generously with oil.
  • Toss peppers and onion and mushrooms with scant oil and put on the other end of the sheet pan. Again, don't crowd.
  • If there is too much for your sheet pan, fix up another sheet pan and plan to rotate the pans while cooking.
  • Roast the veggies in hot oven for about 20 minutes. You want each to maintain their shape but to get a tiny bit of char on the surface.
  • Don't cook the garlic to mush, you want to be able to just squeeze it from the bulb.
  • Finally dump all the veggies into a stock pot, including the prepped tomatoes, squeeze the garlic out of the bulb into the pot, the thyme leaves, the marjoram, the lemon rind and the lemon juice and a sprinkle of red pepper flakes.
  • Cook over low heat until the tomatoes give up their juice and stir only enough to combine, you don't want to break down the veggies anymore if at all possible.
  • At service, fish out lemon rind and thyme branches if you left them whole. Garnish with chopped fresh parsley and long shavings of parmesan.
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broiled ratatouille   Close

Reviews & Comments 20

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    " It was excellent "
    jeef_boner ate it and said...
    Did a slight variation, but can confirm this base recipe is excellent.
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    " It was excellent "
    unicorn4 ate it and said...
    What can I say about this dish, that has not already been said. 10 forks if I could. This dish I will be making again and again. Thank you and very very well done. Unicorn4
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    " It was excellent "
    eyecook ate it and said...
    Wow.......this is a perfect recipe. Simply divine. I can't wait to make it.
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    " It was excellent "
    meals4abby ate it and said...
    This sounds and looks so delicious! I can't wait to get all of my fresh ingredients and give this one a go! Thanks and a big high-5!
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  • sitbynellie 8 years ago
    I really fancy having a go at this. I'll let you know how it turns out! Thanks for the recipe!
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  • pollymotzko 8 years ago
    Looks like another great cooking technique coming from you once again. I will have to try this and it will see that I eat more vegetables, which I really need to!

    Paulette Le Pore Motzko
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    " It was excellent "
    gagagrits ate it and said...
    Very interesting, I like the idea of roasting the veggies the texture and taste would be very good. I'm here looking at your baby,and the ratatouille gave me the come hither look.....:)
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    " It was excellent "
    midgelet ate it and said...
    will make this dish tomorrw, sounds fabu!
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  • albys1 9 years ago
    This sounds really good. I can't wait to try it.
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    " It was excellent "
    ladidah ate it and said...
    I made this and it was FABULOUS! Thank you :D
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    " It was excellent "
    kochhexe ate it and said...
    just read this on another wet, grey, ugly April day - last year around that time we sat on the terrace, drinking wine. i felt thoroughly disgusted with this world - until i came across this recipe. I LOVE ratatouille - and i thought i've seen (and eaten) just about all varieties - but your WAY of cooking it - terrific. to ward off the greys i shall cook a big amount tomorrow - and i shall guild the lilly, too - thank you for sharing this recipe. I can taste and smell it already. can't wait for tomorrow. shopping for the stuff will be half the fun already!
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    " It was excellent "
    cgendy ate it and said...
    i am definitely trying this one next week! I have been wanting a good recipe for this since the movie! HAHA
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    " It was excellent "
    mitzychocolatelover ate it and said...
    ill give a generous rate of 5... i havent try any similar recipe of this but with this kind of yummy picture, i will and i will surely try this... thanks.
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  • trackwidow 9 years ago
    This does sound really good, with all of the veggies roasted and then combined with the tomatoes. Of course right now we are in the middle of winter when nice fresh veggies as called for in this are either impossible to come by or really awful. I will wait until summer when the farmer's markets are overflowing with tomatoes, etc. Thank you!
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  • conner909 9 years ago
    I too am a fan of ratatouille and have made it for years on top of the stove in a frying pan. Roasting the veggie's in the oven first sounds terrific and I am going to try it this summer...must give a richness to the dish that would otherwise be missing. Thanks!
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  • peggy1711 9 years ago
    I really love ratatouille but as it was mentionned above it has a way of becoming mush. I will try this and let you know if it's as good as you all say. The only thing is that I always add grated cheese on it when it is hot so it kinds of melt a little and gives it more flavor. Très bon, hum.....
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  • themechams 9 years ago
    I love ratatouille. Ate this all the time as a kid when the gardens veges were in such abundance we had to do something with them. I too am a fan of roasting or grilling the veges. Cooking them in tomato sauce just ruins the whole deal.
    And yes, the parma does the trick. Thnaks for your post!
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  • asheats 9 years ago
    I wish I was reading this in the spring time, it's now fall. I work in a health food store and we get our produce from local farmers, they grow all of the ingredients from your recipe. Oh well I'll bookmark it for now and pull it out in the spring time. Thanks for the great post!
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  • shandy 10 years ago
    WoW! This looks wonderful. You know, I have never tried eggplant before. I sound worse then my daughter. . .great. Well, this sounds like the perfect recipe to try it in. With the summer here, all the veggies are so fresh. Perfect timing. Thank you :D
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  • notyourmomma 10 years ago
    I made it last night and I forgot to fish out the lemon rind and guess who ate it? Me! Thank goodness, it wasn't the hubby, I'd never hear the end of it. It was quite good and I took it leftover for lunch today and it was good cold, too.
    Was this review helpful? Yes Flag

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