Simple Summer Roasted Ratatouille

This seemingly simple dish is bursting with flavor and one of my favorite ways to prepare in-season, late summer veggies. Sometimes the simplest meals are the best! The amounts of each vegetable are versatile and somewhat arbitrary, so use what you’ve got!

Roasted Ratatouille

Veggies | Fat
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Active Time: 20 minutes
Inactive Time: 1 hour 20 minutes
Servings 4



  • 2 eggplants, large dice
  • 2 bell peppers, I like red and yellow, large dice
  • 1 large zucchini or summer squash, 1/4” rounds
  • 2 small onions, large dice
  • 3-4 large heirloom tomatoes, large dice


  • 4 Tbsp olive oil, 2 oz


  • 1/4 cup fresh basil, chopped
  • Fresh or dried rosemary, roughly chopped
  • 1 small head of garlic, minced or pressed
  • 1.5 tsp good quality salt


  • Preheat oven to 400° F and line two large baking sheets with parchment paper.
  • In a large bowl, toss the chopped veggies (except tomatoes) in the oil, garlic, rosemary, and salt.
  • Spread the veggies evenly over both sheets. Don’t spread them too thin or they will dry out and burn. Keep tomatoes separate and set them aside.
  • Roast until vegetables are tender, stirring occasionally, about 40 minutes.
  • Remove from oven and distribute the tomatoes between the two pans. Continue roasting another 30-40 minutes. Transfer to a serving dish and garnish with fresh basil.
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  1. Pingback: Roasted Ratatouille — Katie’s Conscious Kitchen | My Meals are on Wheels

  2. Kathy Borden

    A delicious way to enjoy our fresh summer vegetables. I enjoyed this recipe very much! Thank you Katie and friends for your wonderful recipes.

  3. Pingback: Summer Breakfast Polenta | Katie's Conscious Kitchen

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